Yoghurt Corn Muffins With Corn

• 125 g fine polenta or 125 g cornmeal
• 55 g flour (I use spelt)
• 70 g whole wheat flour (I use spelt)
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon sugar (more if you like it sweeter)
• 125 g yoghurt
• 1/4 cup water, about
• 1 egg, beaten
• 200 g corn kernels (I use canned)
• 125 g cheese, shredded (optional)

1. In a big bowl combine all of the dry ingredients (polenta through to sugar) and mix well. Make a well in the centre.
2. In a separate bowl combine yoghurt and egg. Add corn kernels, water and cheese if using. Mix well and pour into the well in the dry ingredients. Mix to form a soft, thick dough. If it its too dry, add more water tbs by tbs until your dough looks right (it should be creamy and thick, very much like cake dough).
3. Pour into prepared muffin tins.
4. Bake in the preheated oven at 200u0b0C/400u0b0F for 15-20 minutes or until lightly golden and baked through.
5. Enjoy!

polenta, flour, whole wheat flour, baking soda, baking powder, sugar, yoghurt, water, egg, corn kernels, cheese

Taken from www.food.com/recipe/yoghurt-corn-muffins-with-corn-394091 (may not work)