Yoghurt Corn Muffins With Corn - cooking recipe

Ingredients

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)

Preparation

In a big bowl combine all of the dry ingredients (polenta through to sugar) and mix well. Make a well in the centre.
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).
Pour into prepared muffin tins.
Bake in the preheated oven at 200\u00b0C/400\u00b0F for 15-20 minutes or until lightly golden and baked through.
Enjoy!