Special Diet

Caper, Cheese & Polenta Muffins

prep 10 mins cook 20–25 mins
  • 175g (6 oz) plain flour
  • 2 teaspoons baking powder
  • 75 g (3 oz) polenta or cornmeal
  • 2 tablespoons chopped flat leaf parsley
  • 125 g (4 oz) mature Cheddar cheese, finely grated
  • 2 tablespoons capers, drained and rinsed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 large egg
  • 75 g (3 oz) butter, melted
  • 200 ml (7 fl oz) milk

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.

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