I would love to eat this savoury mufffin for breakfast on most days of the week. If you want to add a little spice to your mornings, throw in a couple of teaspoons of chilli flakes, I finely chopped fresh jalapeno or
Put the polenta, flour, chives, baking powder, Cheddar and salt into a bowl and mix everything together using a wooden spoon. Then add the egg, yoghurt, milk, melted butter and sweetcorn and mix together. Divide the mixture evenly between the twelve paper cases, using a mechanical ice-cream scoop or two large spoons. Sprinkle over the Parmesan and then
Once baked, remove the muffins from the oven and leave to cool a little. These are great served warm or cold, but they are best served on the day they are made.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.