Corn And Polenta Muffins - cooking recipe

Ingredients

1 cup all-purpose flour
3 tsp baking powder
2/3 cup polenta
1.5 oz sun-dried tomatoes, chopped
4 None spring onions, thinly sliced
1 1/4 cups sour cream
1 (4.5 oz) can creamed corn
2 None eggs, lightly beaten
1/3 cup vegetable oil

Preparation

Preheat oven to 350\u00b0F. Lightly grease a 12-cup muffin pan. Sift flour and baking powder together. Add polenta, tomatoes and onion. Whisk together sour cream, corn, eggs and oil then add to dry ingredients. Season and mix until just combined. Distribute between muffin wells and bake for 15-20 mins, until a skewer inserted in the center comes out clean.