Gluten-Free Parmesan Polenta Muffins with Chives & Cheddar

Preparation info

  • Difficulty

    Easy

  • Makes

    12

Appears in

Bake

Bake

By Lorraine Pascale

Published 2017

  • About

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 1 teaspoon of chilli powder.

Ingredients

  • 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)

Method

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.