Savory Muffins: Polenta and Cheese!!

taken from 100 Magnificent Muffins & Scones by Felicity Barnum-Bobb

150g/6oz plain flour

150g/6oz polenta/corn meal

2 tsp golden caster sugar

1 tsp salt

1 tbsp baking powder

2 tsp coarsely ground black peppercorns

50g/2oz Parmesan Cheese, grated

2 medium eggs, lightly beaten

225ml/8fl oz skimmed milk

60ml/4 tbsp light olive oil

1. Pre-heat oven 220*C/475*F/gas 7
2. Dry whisk the flour, polenta, sugar, salt, baking powder, and ground peppercorns…. basically all the dry ingredients
3. Add 25g of the Parmesan cheese the rest will be used as topping
4. Mix the eggs, milk and olive oil with a fork.
5. Pour wet into dry and gently stir to combine.
6. Divide equally into 6-9 muffin cases and top with remaining cheese.
7. Bake for 15 minutes until well risen and firm

                          

These turned out really good!! I timed it perfectly and put them straight in after the chicken came out. They really need to be eaten warm. I tried one the next day and it wasn’t so great. Most muffins need to be eaten on the day! They did stick to the casing so this may be a time I recommend silicone muffin case.

You may be thinking my Thanksgiving plate might be looking a bit on the skinny side, first off I am on a diet, second the plates are bigger then normal plates and last I had seconds! ;0) Tomorrow I'll be posting the best part dessert!! Pumpkin Cheesecake!