Fiddlehead Muffins
250 milliliters flour
250 milliliters cornmeal
75 milliliters skim milk powder
50 milliliters sugar
1 milliliter salt
20 milliliters baking powder
50 milliliters oil
1 each egg
250 milliliters water
250 milliliters fiddleheads -- cooked and drained
Preheat oven to 200 C. Thoroughly combine dry ingredients in a large bowl. In a small bowl, beat oil, egg and water with a rotary beater; stir into dry ingredients with minimum mixing. Batter should be somewhat lumpy. Blend in fiddleheads. Fill greased muffin pans with 50 ml of batter; bake about 20 min. Cool pans on a cake rack; loosen muffins by running a small knife around the edges. Serve warm.
