POLENTA AND CHILLI MUFFINS

Ingredients ...175gm of self raining flour, 175gm of polenta, 85gm of castor sugar, 1 dsp of baking powder, 55gm of grated tasty cheese, 1 tbs of roughly chopped fresh rosemary, 1 dsp of chilli flakes, 250ml of milk, 85gm of melted butter/ marg, 1 egg lightly beaten, 1 tsp of wholemeal mustard. Preheat your oven to 180 deg C. Grease 12 holes of a muffin pan. Muffins do not have to be sweet , savoury muffins are always popular and these chilli muffins are savoury not ' chilli hot'. Mix together in a large bowl, the flour, polenta, sugar, baking powder, the cheese, rosemary, chilli flakes. In a separate bowl whisk together the milk, butter, egg, and mustard. Now combine the wet and dry ingredients , do not overmix , there will small lumps , that's ok. Divide the mixture evenly between the prepared muffin pan. Bake in the preheated oven for 20 minutes or until golden and firm to the touch, I always check with a skewer inserted and coming out with crumbs. Delicious and I like mine served with a spread of butter.