for 12 pieces

Maple syrup butter

100 g	butter, soft
2 tbsp	maple syrup
¼ tsp	salt

Batter

200 g	half-white flour
100 g	fine polenta (2 mins. cooking time)
50 g	grated Cheddar
1 tin	corn kernels (approx. 160 g), rinsed and drained
2 tsp	baking powder
½ tsp	sugar
1 tsp	salt
2 dl	milk water (1/2 milk, 1/2 water)
50 g	butter, melted, slightly cooled
2	eggs, beaten

Topping

1 tbsp	fine polenta (2 mins. cooking time)
50 g	grated Cheddar

How it's done

Maple syrup butter

Using the whisk on a mixer, beat the butter, maple syrup and salt in a bowl for approx. 2 mins. until light and fluffy, then cover and chill.

Batter

In a bowl, mix the flour with all the other ingredients up to and including the salt. Whisk the milky water, butter and eggs, add, mix. Transfer the batter to the prepared muffin tin.

Topping

Spread the polenta and cheese on top of the batter.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the muffins from the tin and leave to cool on a rack. Serve with the maple butter.

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