| 50 g wheatmeal flour
220 g fine yellow cornmeal 250 ml milk 2 tsps baking powder |
1 tsp salt
½ tsp ground aniseed 1 tbsp sugar 2 eggs |
50 g soft butter
Butter & breadcrumbs for coating |
| 1. Preheat the oven to 200oC
(400oF). Coat the muffins tray or foil cups with butter and
breadcrumbs.
2. Boil the milk. Place the cornmeal in a bowl and pour the boiling milk over it. Cover and leave for 10 minutes. 3. Mix the flour, baking powder, salt, aniseed, sugar and the cornmeal mixture. Stir in the eggs and butter. 4. Spoon the batter into the muffin
cups. Bake for 20 to 30 minutes or until golden brown. Cool the muffins
on wire rack. Serve warm with chilled butter.
|