Cornbread muffins #2
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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