cornbread muffins
| Measure | Ingredient |
|---|---|
| ½ cup | Polenta, |
| ½ cup | Self-raising flour |
| 1 tablespoon | Castor sugar, |
| ⅓ cup | Milk |
| ½ teaspoon | Ground cumin, |
| 1 tablespoon | Chopped fresh parsley, |
| 1 | Egg, lightly beaten |
| ¾ ounce | Butter, melted |
Preheat oven to 400oF, lightly grease 4 pans. Sift polenta, flour, sugar & cumin into bowl. Stir in parsley, butter, egg & milk, stir until just combined. Spoon into pans and bake for about 25 mins or until lightly browned. Makes 4. Suitable to freeze. From: Ricardo Landrau Date: 09-15-93
Submitted By HELEN PEAGRAM On 12-30-95
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