BLUEBERRY POLENTA MUFFINS

Ingredients
Serves: 12 

• 160g (6 oz) plain flour
• 115g (4 oz) polenta (cornmeal)
• 100g (4 oz) caster sugar
• 1/2 teaspoon salt
• 1 dessertspoon baking powder
• 1 teaspoon bicarbonate of soda
• 4 tablespoons vegetable oil
• 2 1/2 teaspoons vanilla extract
• 1 egg
• 225ml (8 fl oz) buttermilk
• 225g (8 oz) fresh blueberries

 

1. Preheat oven to 200 C / Gas mark 6. Grease muffin tin or line with paper muffin cups.
2. In a large bowl, combine flour, polenta, sugar, salt, baking powder and bicarbonate of soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins.
3. Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm.