PLUM AND POLENTA MUFFINS

825g can plums in lite syrup
2 cups skim milk
1/2 cup golden syrup
2 cups self-raising flour
2/3 cup polenta
2/3 cup raw sugar
2 eggs, lightlt beaten

Preheat oven to 350°F. Line 2 x 3/4-cup, 6-hole muffin tins with paper muffin cases. Spray paper cases with nonstick baking spray.

Drain plums well, remove seeds. Cut plums into 1.5cm chunks, drain on absorbent paper. Heat milk and golden syrup in a small saucepan until syrup liquifies, cool. Sift flour into a bowl, stir in polenta and sugar. Add milk mixture and eggs, whisk until combined. Stir in plums. Spoon into paper cases. Bake for 30 minutes or until golden brown and firm in the center.