• 60 g (2¼ oz) butter
• 90 g (3¼ oz) parmesan, finely grated
• 100 g (3½ oz) cornmeal
• 80 g (2¾ oz) flour
• 40 g (1½ oz) polenta
• 3 tsp cream of tartar powder
• 1 pinch salt
• ¼ tsp cayenne pepper
• 1 egg
• 180 ml (6 fl oz/¾ cup) milk

Also

• About 8 tsp sesame seeds for sprinkling

Preheat the oven to 190°C (375°F/Gas mark 5) and line 8 holes in a muffin tin with paper cup liners. Melt the butter and grate the parmesan finely.

Combine the cornmeal, flour, polenta, cream of tartar powder, salt and cayenne pepper in a mixing bowl. Stir in 80 g (2¾ oz) grated parmesan. Make a well in the middle of the dry ingredients. Pour in the melted, cooled butter, lightly beaten egg and milk. Stir all ingredients to combine.

Fill the paper cup liners about three quarters with dough and sprinkle the muffins with the remaining parmesan and sesame seeds. Bake in the preheated oven for about 20–22 minutes until golden brown. Remove from the muffin tin and leave to cool.