Polenta and Sweetcorn Muffins

These are incredibly easy to bake, and perfect for picnics or as a savoury element to afternoon tea. 
Ingredients:

• 160g sweetcorn or peas - either from frozen, tinned or fresh.
• 60g butter
• 100g polenta
• 100g plain flour
• 1tsp baking powder
• 1tsp bicarbonate of soda
• 1/2 tsp salt
• 80g strong hard grated cheese
• 25g pack of chives - chopped
• 2 eggs
• 284 ml of buttermilk
• grind of pepper

Method:

• Pre-heat theb oven to 200 degrees C (180 fan) or Gas Mark 6. 
• melt the butter
• use a balloon whisk to combine this with the eggs and milk
• Mix the polenta, flour, baking powder, bicarb of soda and salt and then add the chesse, chives, sweetcorn/peas
• Add the wet ingredients to the flour mixture
• Stir and spoon into about 12 muffin cases
• bake for about 20 minutes
• eat when cooled a little or cold. Add a smear of butter for luxury.