Cornbread muffins

Yield: 1 servings

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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