Two lightly sweet golden cornmeal muffins, baked as one breakfast or substantial snack portion.
2.5 tbspMilk
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1 eggChicken eggs
2 tspButter
35 gCornmeal
0.5 cupFlour
10 gSugar
2.5 gBaking Powder
To tasteSalt
Heat the oven to 200°C, conventional heat. Line two 120 ml muffin wells with paper cases. Melt the butter and let it cool slightly.
Mix the flour, cornmeal, sugar, baking powder and a little salt. In another bowl whisk the egg with the milk and melted butter.
Fold the wet mixture into the dry ingredients just until combined. Divide between the two cases, keeping each below the rim. Bake at 200°C for 18-22 minutes, until golden and a skewer comes out clean.
Cool in the tin for 5 minutes, then transfer to a rack. The two muffins together make one portion.