About this recipe:These are fantastic savoury muffins, which go exceedingly well with chilli con carne. They are made with dry polenta and dotted with sweetcorn kernels.
Makes: 12 muffins
110g butter, softened
125g caster sugar
4 tablespoons honey
1/2 teaspoon salt
200g plain flour
90g dry polenta (cornmeal)
1/2 teaspoon baking powder
125g frozen sweetcorn kernels, thawed
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 200 C / Gas 6. Grease or line a 12-hole muffin tin.
In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, polenta and baking powder; blend thoroughly. Stir in milk and sweetcorn. Pour or spoon batter into prepared muffin tin.
Bake in preheated oven for 20 to 25 minutes or until a skewer inserted into centre of a muffin comes out clean.