For 6:
1/4 cup polenta
3/4 cup self-raising flour
scant 1/4 cup caster sugar
pinch of salt
75 g butter, melted
1 egg
1.5 tsp psyllium husk, with 3 tsp water
1/2 cup creamed corn
1/2 cup milk
Oven to 180C & grease muffin tray. Whisk dry ingredients together, whisk wet ingredient together. Mix together, spoon into muffin tray & bake 20 minutes or so.
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