CORN MUFFINS

Ingredients.....1 and 1/2 cups of self raising flour, 1 cup of polenta, 2/3 rds of a cup of corn kernals, 1/2 cup of creamed corn, 1 cup of milk, 2 eggs, lightly beaten, 125 gm of butter/ marg , melted and cooled. Preheat your oven to 200 deg C. Lightly spray a 12 hole 1/2 cup muffin pan with cooking oil spray. Place the flour and 1/4 tsp of salt into a large bowl. Stir in the polenta and the corn kernals. Make a well in the centre. In a separate bowl mix together the creamed corn, milk and eggs, then pour into the well. Finally add the melted butter/ marg, fold in gently with a metal spoon until just combined. DO NOT overmix, the mixture should be lumpy. As I always remind you, over mixing will make your muffins tough. Fill each muffin hole 3/4 full with the batter. Bake for 25 minutes or until the muffins have risen, golden and coming away from the sides of the pan. Allow to cool slightly in the pan before gently loosening each muffin with a flat bladed knife and lift onto a wire rack. Serve warm or at room temperature. These are really delicious.