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CORNBREAD MUFFINS

1/2 cup polenta
1/2 cup self-raising flour
1 Tbsp castor sugar
1/3 cup milk
1/2 tsp ground cumin
1 Tbsp chopped fresh parsley
1 egg, lightly beaten
3/4 oz butter, melted

Preheat oven to 400F, lightly grease 4 pans. Sift polenta, flour,
sugar and cumin into bowl. Stir in parsley, butter, egg and milk,
stir until just combined. Spoon into pans and bake for about 25
minutes or until lightly browned. Makes 4. Suitable to freeze.

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