Polenta/Corn Muffins
INGREDIENTS:
1 can creamed sweet corn
200ml Polenta/yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
50ml coconut oil
METHOD:
Beat together eggs and add melted coconut oil
Mix together yellow cornmeal, salt, and baking powder
Add egg mix and canned sweet corn to dry mixture
Spoon into muffin pans
Bake at 350 F for 15-20 minutes