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.