Spicy cornbread muffins

We had this with yet another batch of chicken stew. You went camping, and ate yours in your 'tent' in the living room...

This recipe makes 12 smallish muffins, and is an adaptation of the proper thing in Leith's Latin American Cookery (there's far more chilli/coriander in their recipe).

You'll need:

200g plain flour
a pinch of salt
a tablespoon of baking powder
25g brown sugar
70g polenta
3 eggs
70ml sunflower oil
6 tablespoons water
a teaspoon of chilli flakes

Stick the oven on at 180 degrees C.

Mix the flour, polenta, salt, baking powder and sugar in a large bowl. Add a teaspoon of chilli flakes (or less, depending on how spicy you like your bread). In a large jug mix together the three eggs, sunflower oil and water, and then pour into the flour mix.

Swirl everything round with a wooden spoon until it's all combined - it should look like a thick batter. Spoon into 12 small muffin tins - you'll need some paper or silicon cases.

Bake for 15-20 minutes, depending on how fierce your oven is, and then leave on a rack to cool.