• 70 ml butter, melted, plus extra for brushing
• 250 g polenta
• 50 g gluten-free self-raising flour (I like Doves Farm)
• 4 tbsp fresh chives, finely chopped
• 1 tsp baking powder
• 50 g Cheddar cheese, grated
• pinch of salt
• 1 egg
• 350 ml Greek yoghurt
• 110 ml whole milk
• 75 g tinned sweetcorn, drained
• 30 g Parmesan cheese, freshly grated

Equipment

• 12-hole muffin tin
• mechanical ice-cream scoop (optional)

Preheat the oven to 200°C (fan 180°C/400°F/gas 6) and line the muffin tin with twelve paper cases. Brush each case with a little melted butter and set aside until needed.

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 bake for 25–30 minutes, or until a skewer inserted into the centre of the muffins comes out clean.

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.