Ingredients

Muffins

• 100g yellow cornmeal or easy cook polenta
• 200g self raising flour
• 2 tsp caster sugar
• pinch salt
• 2 tbsp parsley finely chopped
• 2 eggs
• 100g buttermilk
• 50ml milk

Method

1. Preparatioin: Grease a 12 muffin tinwell with butter. Preheat an oven to 180°C.
2. Batter: Sift the cornmeal, flour, salt and sugar into a bowl. Whisk together the parsley, eggs, buttermilk and milk together well in a separate bowl. Make a well in the flour mixture and pour in the mixture in the separate bowl and beat it in well, so that there are no lumps.
3. To Cook: Pour the batter into the muffin tins filling them up to two thirds full. Place in the preheated oven for 15-20 minutes until risen and golden brown. When a knife is placed in it should come out clear.
4. Remove the muffins from the oven and serve them warm with plenty of butter.

• Any muffins that are not eaten can be frozen and will reheat well after 1-2 hours of defrosting.