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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Taken from 'Food for Health and Vitality' - Makes one loaf or 14 muffins - Choose stoneground cornmeal for this traditional bread Ingredients:
175 g cornmeal |
75 g flour (wholewheat) |
2 teaspoons baking powder |
1 pinch sea salt |
50 g margarine (soft vegetable) |
1 egg (free range) |
240 ml milk (skimmed) |
Directions:
1. Preheat the oven to 400F/200C/gas mark 6. Lightly oil a shallow 30 cm square cake tin or have ready some patty tins, or larger muffin pans. Mix together the cornmeal, wholewheat flour, baking powder and salt and rub in the margarine. Beat the egg with the milk and mix into the flour mixture. Pour the dough into the tin or divide between the patty of muffin tins and bake in the oven for 25-30 minutes or 12-25 minutes respectively. Serve hot.
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