Recipe for Cheesy Corn Muffins 
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Yield:
12
Ingredients:
Amount Ingredient
115 gm butter melted, 4oz plus extra butter for greasing
250 gm self-raising flour 9oz
250 gm 9oz polenta 9oz
1 tsp salt
1/2 tsp cayenne pepper
1 tbl baking powder
175 gm Parmesan freshly grated, 6 oz
2 x eggs
300 ml milk 1 1/4 cups
300 x milliliters pint low fat natural yogurt 1 1/4 cups
Instructions:
Instructions: PREPARATION 15 MINUTES
COOKING 15-20 MINUTES

1 Preheat the oven to 200C/Gas 6/fan oven 180C. Grease a 12-hole muffin tin. Tip the flour and polenta into a large bowl, then stir in the salt, cayenne, baking powder and Parmesan.

2 Beat the eggs in a separate bowl, then beat in the milk, yogurt and melted butter. Stir lightly into the dry ingredients to make a smooth, thick batter. Do not overmix.

3 Spoon the mixture into the muffin
in (it should fill each hole) and scatter over the Red Leicester. Bake for 15-20 minutes until risen and golden.

Cool in the tin for a minute or so, then transfer to a wire rack. Serve warm.

MAKE AHEAD
Make no more than 1 day ahead and store in sealed plastic food bags. Or cool, pack into freezer bags and freeze for up to 1 month. Thaw for 3 hours at room temperature. To serve, preheat the oven to 180C/Gas 4/fan oven 160C and warm the muffins through in the tin for 5 minutes.

fibre 1g, added sugar none, salt 1.79g

NOTES : Cornmeal muffins are a much-loved staple of Tex-Mex cooking, and these Parmesan-flavoured ones perfectly complement the spicy stew, making a tasty alternative to rice or potatoes.

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