If you don’t have any buttermilk, you can substitute natural yogurt.

That’s what I did with Delia’s buttermilk scones. Or rather, Katy’s natural yogurt scones.

Corn Muffins

2 1/4 cups self-raising flour
1 1/2 cups cornmeal
1/2 cup superfine sugar
1 tsp baking powder
pinch of salt
1 cup buttermilk
3/4 cup sweet butter, melted
1 lightly beaten egg

Preheat the oven to 175c. Grease a large 6-cup muffin pan.

In a medium bowl, mix the flours, cornmeal, sugar, baking powder and salt with a spoon. Beat the buttermilk, butter and egg in a large bowl with an electric mixer. Stir the dry ingredients into the buttermilk mixture until just combined.

Spoon the batter into the prepared pan. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. remove the muffins and cool on a rack. Serve warm.

Thanks Sooz.

Katy - try them out. This makes more muffins than the recipe says, depending on the depth of your tin. When you come to make it, if looks like the mixture is too dry, but don’t worry, it’s not. Make sure you pat (not PACK) them down into the casings a bit before they go in the oven because the mixture isn’t very moist.