Corn Muffins
Serves 4
1 1/2 cups wholemeal flour
1 cup cornmeal (polenta)
1 tsp baking powder
1/2 cup sun-dried tomatoes
1 1/4 cups buttermilk
2 Tbsp sunflower oil
1 egg, lightly beaten
1. Preheat oven to moderate 180C. Sift flour, cornmeal and baking powder into a large mixing bowl; place husks in bowl. Add sun-dried tomatoes.
2. Place buttermilk, oil and egg into a jug; whisk until well combined. Make a well in centre of dry ingredients; add milk mixture and stir with a wooden spoon until just combined.
3. Divide mixture between 10 cups of a non-stick muffin tin. Bake for 20 minutes. Allow to cool in tin for 5 minutes before carefully lifting them out. Serve warm.