Save to your scrapbook
Corn muffins
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 12
50g unsalted butter, plus extra for greasing
3 tbsp olive oil
125g plain flour
250g polenta
50g caster sugar
1 tbsp baking powder
1 tsp salt
2 eggs, lightly beaten
240ml whole milk
1. Preheat the oven to 160°C, gas mark 3. Heat the butter and oil in a saucepan until the butter has melted. Combine the dry ingredients in a bowl, make a well in the centre, then add the warm butter and oil, eggs and milk. Mix until well combined.
2. Grease a 12-hole muffin tin and spoon in the mixture. Bake for 15 minutes. Allow to cool in the tin for a few minutes, then turn onto a wire rack to cool further. Serve with the pumpkin, apple and cider soup.
Typical values per serving:
Energy |
895.376kJ 214kcals |
---|---|
Fat | 8.9g |
Saturated Fat | 3.4g |
Carbohydrate | 27g |
Sugars | 5.2g |
Salt | 0.7g |
This recipe was first published in Sat Oct 01 11:32:00 BST 2011.
Average user rating