Line a 12-hole muffin tin with 10 paper muffin cases.
Sift the flour and baking powder together into a large bowl. Add the polenta or cornmeal, parsley, three-quarters of the cheese, the capers, salt and pepper and mix well.
Beat the egg, melted butter and milk together in a separate bowl. Pour over the dry ingredients and stir until only just combined – the batter should be lumpy.
Spoon the mixture into the muffin cases so that they are about three-quarters full, then sprinkle the tops with the remaining cheese. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20–25 minutes until risen and firm.
Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool further. Serve warm.