Cornbread Muffins

These little corn muffins are so quick and simple. They are really moist, equally perfect to serve with a lazy weekend breakfast or with chilli con carne. Always dish up when just baked and if eating with breakfast serve with some salted cold butter and a drizzle of honey.

Makes 8-10

100g unsalted butter

3 eggs

160ml milk

1 tbsp lemon juice

170g Plain flour

100g polenta (cornmeal)

30g sugar

1 tbsp of honey

Large pinch of sea salt

1 tsp baking powder

You will also need a greased 12 hole muffin tin. 

Preheat the oven to 170ºC/325ºF/gas mark 3. 

Whisk the egg whites until they are quite firm. Melt the butter and allow to cool slightly. Meanwhile, beat the egg yolks and combine with the milk, lemon juice, honey and melted butter.

In another large bowl sift together the flour, polenta, sugar, salt and baking powder. Make a well in the centre and gently fold in the liquid. Be careful not to overwork the mix or it will become tough once cooked, now gently fold in the egg whites making sure to combine completely. 

Spoon into the prepared tin. Bake straight away in the preheated oven for *18-25 minutes or until a skewer inserted into the middle of the cornbread comes out clean.

*Check after 18mins of baking, the difference on bake time will depend on how fresh the polenta is.