Buttermilk corn muffins

Buttermilk corn muffins

By
From
Encyclopedia of Food and Cookery
Makes
12

Ingredients

Quantity Ingredient
150g plain flour
150g polenta
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt
375ml buttermilk
2 eggs, lightly beaten
60g butter, melted

Method

  1. Sift dry ingredients into a large bowl. Combine buttermilk, eggs and melted butter, pour over dry ingredients and mix just until flour is moistened; batter should still be lumpy.
  2. Spoon into 12 well-greased 80 ml muffin tins, filling each two-thirds full. Bake in a preheated hot oven for 20–25 minutes or until well risen and golden brown.
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