Three Sisters Bake by Gillian Reith
Author:Gillian Reith
Language: eng
Format: epub
Publisher: Hardie Grant Books
Published: 2013-12-19T05:00:00+00:00
We serve pulled pork sliders on these great little cornbread muffins as part of our Soul BBQ evening menu – they are delicious! The slightly sweet bread complements a savoury filling perfectly. LINSEY
MAKES 10 MUFFINS
EQUIPMENT:
12-hole muffin tray
175 g (6 oz/1½ cup) plain (all-purpose) flour
100 g (3½ oz/ 2∕3 cup) polenta
½ teaspoon salt
2 teaspoons baking powder
50 g (2 oz/scant ¼ cup) caster (superfine) sugar
240 ml (8½ fl oz) whole (full-cream) milk
1 large egg at room temperature
50 g (2 oz) unsalted butter, melted, plus extra for greasing
100 g (3½ oz/½ cup) sweetcorn kernels (tinned or fresh)
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