Cornbread Muffins Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Polenta,
1/2 tsp: Ground cumin,
1/2 cup: Self-raising flour,
1 tbsp: Chopped fresh parsley,
1 tbsp: Castor sugar,
1: Egg, lightly beaten
1/3 cup: Milk,
3/4 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. From: Ricardo
Landrau Date: 09-15-93
Submitted By HELEN PEAGRAM On 12-30-95
Source from luhu.jp
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
Source from luhu.jp