Salmon and Polenta Muffins

These are great served hot for breakfast or brunch.

Ingredients:
250ml cup polenta meal
125ml self-raising flour
30ml castor sugar
1 egg
250ml buttermilk
2 eggs, extra
125ml double cream
210g can salmon, drained and flaked
130g can corn kernels, drained
2ml paprika

Method:
Preheat oven to 180C (350F).
Combine polenta meal, flour and sugar in a bowl.
Combine buttermilk and 1 egg in a jug and whisk.
Mix buttermilk mixture into the dry ingredients with a spatula.
Whisk extra eggs and double cream in another bowl until combined.
Stir in salmon, corn kernels and paprika.
Line a muffin pan with paper cases.
Spoon 1 tablespoonful of cornmeal mixture into each paper-case and top with 1 tablespoonful of salmon mixture.
Bake for 20-25 minutes until muffins are lightly browned.
Serve hot, or cool and cut open and fill with cream whipped with a pinch of paprika.