These polenta muffins are a perfect accompaniment to spiced corn soup in the colder months. Enjoy!
- Preheat oven to 180°C. Grease a 6-hole medium muffin pan.
- Sift the flour and baking powder into a medium bowl. Add the polenta and a pinch of salt. Rub in the butter until you have a crumbly mixture.
- Beat together the eggs and buttermilk in a jug, then add to the dry ingredients. Add the corn and stir to combine. Place in the muffin pan and bake for 20-25 minutes until golden.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set