Corn muffins


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.

Corn muffins
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes 35 minutes

Makes: 12

Nutritional Info

Typical values per serving:

Energy 895.376kJ
Fat 8.9g
Saturated Fat 3.4g
Carbohydrate 27g
Sugars 5.2g
Salt 0.7g

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4 stars

Average user rating Based on 17 ratings

This recipe was first published in Sat Oct 01 11:32:00 BST 2011.