Muffin Tin Cornbreads

Oh yum! I made these yesterday evening to go with a bolognaise style meat sauce to provide a more nourishing carb dish than plain pasta. The recipe makes 10 and we ate 3 each last night, 2 with our dinner and one cold with butter on later, I froze 4 otherwise they may have been eaten too lol
I would definitely double this recipe to stock the freezer next time.

They're made the usual muffin way, that is mix the wet and dry ingredients separately and then blend the two together.

So grease your muffin trays(10) and set the oven at 220C

In one bowl whisk together
1 cup of milk(this could be any nut/dairy/grain milk)
2 free-range eggs
2 tablespoons of either olive oil or melted butter

In your second bowl mix
1 and 1/2 cups of polenta/fine cornmeal(not cornflour)
1/2 wholemeal plain flour
a teaspoon each of salt, sugar and baking powder

Blend the dry ingredients into the wet, pour into your tins and cook for 10-15 minutes...how easy is that?
I bet they would be lovely with cheese too and I will add 2 T of grated parmesan to the next batch.

While I had the muffin tins out I made a dozen sultana and cinnamon muffins for the freezer. This time I used 1/3 cup of apple sauce in place of the oil and they are still nice and moist...

I always use Mum's recipe for these, you can find it here

We had a lovely ANZAC Day and I will post our photos shortly.

Love from Sue
xx