Polenta and cheese muffins

By admin
03 December 2010

Makes 10 muffins

Preparation time: 10 min

Baking time: 30 min

400 ml (300 g) polenta

750 ml (3 c) cake flour

5 ml (1 t) sugar

20 ml (4 t) salt

15 ml (1 T) baking powder

6 eggs

750 ml (3 c) sour cream

50 ml milk

400 g butter, melted

150 g cheese such as feta, Cheddar, mozzarella or a combination

200 g filling of your choice such as roast tomatoes, spinach, mushrooms and/or caramelised onions

pumpkin seeds for sprinkling on top (optional)

Preheat the oven to 160 °C.

Grease 12 deep muffin tin hollows.

Sift together the dry ingredients.

Whisk together the eggs, sour cream and milk and add to the dry ingredients, stirring until just mixed.

Add the melted butter, cheese and filling ingredients and mix gently.

Divide the mixture among the muffin tin hollows, sprinkle the seeds on top (if using) and bake for about 30 minutes or until a skewer inserted in the middle comes out clean.

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