I first made these last summer and they had to be good, because turning the oven on in summer? Doesn't happen unless there's a very good reason to do so.
And they were good. I've since made them as bread (too lazy to pour the dough into muffin molds), and then got back to the muffin variety.
This time I switched some of the ingredients, but do try to make them according to the
original recipe for the first time.
I just love mixing of corn flour and all-purpose flour, both their colours and textures.
They're a cinch to make. Preparation and baking take less than 40 minutes. And the results are more than worth it.
Slightly crusty on the outside, fragrant and polenty on the inside.
With all the ingredients hiding inside - that will pop up here and there once you've opened them - they're like little healthy treasure chests.
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