Savory corn and chives muffins
1 cup wheat flour
2 cups corn meal
1 packet baking powder
1 tsp salt
¼ cup fresh chives, chopped
200g cottage cheese
2 tbs oil
½ cup milk
½ cup sparkling mineral water
Mix and combine wheat and corn flour with baking powder and salt. Stir in chives.
Mix and combine cottage cheese, eggs, oil and milk. Add to the flour mixture, stir.
Gradually add the mineral water, stir after each addition until a rather thin dough is obtained (thicker than a pancake batter).
Divide the dough among 12 silicone lined or greased muffin tins.
Bake in the oven at 200˚C for about 25 minutes or until done (the trick with a toothpick).
Serve warm or cold with yogurt or milk.