These savoury muffins make a great breakfast and contain a lot less fat than bought muffins.
*Cornmeal can be bought either coarsely ground or highly refined; don't confuse it with cornflour, which has a much finer texture. Cornmeal is often sold as polenta (although technically, polenta is the name of a popular Italian dish made from cornmeal), and instant polenta – which requires considerably less cooking time – is widely available. Yellow cornmeal is more common than white.
*To increase the fibre content, use ½ cup (70 g) each plain white flour and plain wholemeal flour. After sifting the flour, return any husks that are in the sieve to the bowl.
*Replace the sultanas with ½ cup (60 g) chopped toasted walnuts.
*Cornmeal is a good source of B vitamins. The nutrient content of both the white and yellow varieties is similar, but the yellow is higher in betacarotene.
*Milk is an excellent source of many essential nutrients, the majority of which are concentrated in the non-fat part of milk. Low-fat and skim milk, therefore, contain more of these nutrients than full-cream milk does.
GI estimate medium.