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Country corn muffins

Submitted by Julie Sutton 11 June 2009

Serve warm as a snack or with minestrone soup



4oz polenta,4oz wholemeal flour,2 tsps baking powder,1/2 tsp salt,2 tbsp brown sugar,2 eggs seperated,3 tbsp oil,1/2 pint milk


in medium bowl. mix polenta, flour, baking powder, salt and sugar
In another bowl beat egg yolks then stir in oil and milk
In a third bowl beat egg whites until soft peaks form
Add egg yolk mixture to cornmeal mixture
Fold in egg whites lightly into bowl
Spoon batter into greased or paper lined muffin tins (each pan should be 2/3 rds full)
Bake at 200'C for 20-25 mins or until golden brown
Turn out onto rack

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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