Yoghurt Corn Muffins With Corn

Ingredients

• 125 g fine polenta or cornmeal
• 55 g flour (I use spelt)
• 70 g whole wheat flour (I use spelt)
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon sugar (more if you like it sweeter)
• 125 g yoghurt
• 1/4 cup water, about
• 1 egg, beaten
• 200 g corn kernels (I use canned)
• 125 g cheese, shredded (optional)

Directions

1. 1

   In a big bowl combine all of the dry ingredients (polenta through to sugar) and mix well. Make a well in the centre.

2. 2

   In a separate bowl combine yoghurt and egg. Add corn kernels, water and cheese if using. Mix well and pour into the well in the dry ingredients. Mix to form a soft, thick dough. If it its too dry, add more water tbs by tbs until your dough looks right (it should be creamy and thick, very much like cake dough).

3. 3

   Pour into prepared muffin tins.

4. 4

   Bake in the preheated oven at 200°C/400°F for 15-20 minutes or until lightly golden and baked through.

5. 5

   Enjoy!