Corn and polenta muffins

1. Preheat oven to moderate, 180°C. Lightly grease a 12-hole muffin pan.
   
2. Sift flour and baking powder together into a large bowl. Stir in polenta, tomatoes and onion.
   
3. In a jug, whisk together sour cream, corn, eggs and oil. Make a well in the centre of the dry ingredients and pour in
   sour cream mixture. Season to taste. Mix lightly until just combined – do not over-mix.
   
4. Divide mixture among recesses. Bake for 15-20 minutes until cooked when tested with a skewer.

• These are a great breakfast style muffin. They can also be served with a spicy soup or stew.
  
• These muffins freeze well.

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