Make the soft spongey muffins.


  • 275 g plain flour
  • 2 tblsp baking powder
  • a pinch of salt
  • 75 g caster sugar
  • 175 g cornmeal
  • 2 eggs
  • 100 ml corn oil
  • 350 ml milk


  • You'll need 6cm/2.5inch muffin tins or deep bun tins, lightly oiled.
  • Preheat the oven to 200°C (400°F, Gas 6).
  • Sift the flour, baking powder, salt and sugar into a large bowl, add the cornmeal and mix well until blended.
  • Whisk together the eggs, corn oil and milk, make a well in the centre of the dry ingredients and pour in the milk mixture.
  • Quickly mix together to form a dough of soft dropping consistency.
  • Be careful not to overmix the dough or the muffins will be tough.
  • Spoon the mixture into the prepared tins, filling them no more than two-thirds full.
  • If necessary, bake in batches.
  • Bake for 20-25 minutes until well risen, golden brown and springy to the touch.
  • Remove from tins and leave on a wire rack to cool.
  • Serve with jam.

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