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    Corn muffins

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    Corn muffins

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

    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.

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