(Spicy) corn muffins

When we were in Canada in 2008 (oh, Canada) we discovered a couple of local 'delicacies'. One was poutine (a heart attack on a plate – French fries, cheese curd and gravy – no recipe required, surely!) and another was the hot breakfast sandwich at Tim Hortons. Here in Australia a biscuit is a cookie, but in Canada it seems it is a type of scone/muffin featuring cornmeal. Having become a bit addicted to them while there I searched for a recipe when we returned.

Corn Biscuits

1 cup wholemeal flour
0.5 cup cornmeal (also known as polenta)
salt, to taste
pepper, to taste
paprika (optional, if you'd like a touch of spice)
0.5 teaspoon baking soda
1.5 teaspoon baking powder
1 egg, beaten
0.75 cup milk
3 tablespoons butter, melted

Mix the dry ingredients. Add the egg. Mix thoroughly and stir in the milk and butter. Spoon into greased muffin pans and bake at 180 degrees C for about fifteen minutes. These freeze well for weekday lunches.

This mixture makes about five large

muffins or ten to twelve mini muffins