Cheese and Buttermilk Corn Muffins

Cheese and Buttermilk Corn Muffins

Ingredients

• 1 cup soy flour
• 1 cup corn meal (polenta)
• 2 teaspoons cream of tartar
• 1 teaspoon bicarbonate of soda
• salt and ground black pepper to taste
• 4 spring onions, chopped
• 1 x 130g can corn kernals, drained
• 2 cups Pauls Buttermilk or Milk 
• 2 eggs, lightly beaten
• 60g Australian Buttermelted
•  1/2 cup grated Australian Cheddar Cheese

Method

1. Combine all ingredients together and mix well.
2.  Spoon into 12 buttered muffin tins.
3. Bake at 180°C for 20 minutes or until golden.
4. Serve with butter or sour cream.

Nutritional Analysis Per Serve

		Carbohydrates:	16 g
Energy:	670 kJ	Calcium:	127 mg
Protein:	9 g
Fat:	7 g