CORN AND CURRY MUFFINS
INGREDIENTS:
1 Cup P.Flour
1 Cup S.R.Flour
1/3 Cup Sugar
2 Tspn Baking Powder
1/2 Tspn Salt
1 Tspn Curry Powder
1 beaten Egg
1 Cup Milk
1 Medium Can Corn Kernels
1/4 Cup Vegetable Oil
METHOD
Place all ingredients into a large bowl and stir gently until mixed.
Divide mixture evenly into a greased muffin pan.
Bake at 200c for approximately 10 to 15 minutes.
NOTE: These muffins make a great substitute for bread, to eat with an evening meal. They are also good lunchbox fillers for kids.
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