Cornbread muffins #2

Yield: 4 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.

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