Fiddlehead Muffins

• 1 cup flour, all-purpose
• 1 cup cornmeal
• 13 cup milk skim powder
• 15 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 50 millilitres vegetable oil
• 1 each eggs
• 250 milliliters water
• 1 cup fiddleheads cooked and drained

1. Preheat oven to 200 C.
2. Thoroughly combine dry ingredients in a large bowl.
3. In a small bowl, beat oil, egg and water with a rotary beater; stir into dry ingredients with minimum mixing.
4. Batter should be somewhat lumpy.
5. Blend in fiddleheads.
6. Fill greased muffin pans with 50 ml of batter; bake about 20 minutes.
7. Cool pans on a cake rack; loosen muffins by running a small knife around the edges.
8. Serve warm.

flour, cornmeal, milk, sugar, salt, baking powder, vegetable oil, eggs, milliliters water

Taken from recipeland.com/recipe/v/fiddlehead-muffins-39493 (may not work)