Makes one dozen Ingredients: 1 cup all-purpose flour 3/4 cup yellow corn flour 1.25 cups low fat buttermilk (rayeb) 1 egg (beaten) 1 tsp sugar 1/2 tsp salt 1/4 tsp sweet paprika 2 tsp baking powder 1/2 tsp baking soda 100 gm Parmesan cheese (coarsely grated) 2 tsp fresh rosemary (finely chopped) 1/4 cup corn oil Method: In a large bowl, mix and sieve flour and all other dry ingredients together; excluding cheese and rosemary. In another large bowl, combine milk with all other wet ingredients. Whisk well to blend. Make a well in the centre of flour mixture. Pour milk mixture in and stir gently until all ingredients are moist. Stir in the cheese and rosemary to combine all ingredients. Insert a paper muffin holder in each hole of a medium-sized 12-muffin tin tray. Snug them well to fit tightly in place. Spoon muffin batter into each lined hole, to fill three quarters of the space inside of each. Place tray in the middle shelf of a preheated oven at 180 degrees C. When top is firm to the touch; approximately in 20 minutes, remove from oven and allow to slightly cool in tray before serving. Serve hot.
