Special Diet

  • spray oil, for oiling
  • 150 g (5 oz) self-raising flour
  • ½ teaspoon salt
  • 100 g (3½ oz) fine cornmeal
  • 65 g (2½ oz) Cheddar cheese, grated
  • 50 g (2 oz) drained sun-dried tomatoes in oil, chopped
  • 2 tablespoons chopped basil
  • 1 egg, lightly beaten
  • 300 ml (½ pint) milk
  • 2 tablespoons extra virgin olive oil
  • butter, to serve

Lightly oil 8 muffin tin holes with spray oil. Sift the flour and salt into a bowl and stir in the cornmeal, 50 g (2 oz) of the cheese, the tomatoes and basil. Make a well in the centre.

Beat the egg, milk and oil together in a separate bowl or jug, pour into the well and stir together until just combined. The batter should remain a little lumpy.

Divide the batter between the prepared muffin holes and scatter over the remaining cheese. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until risen and golden. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool. Serve warm with butter.

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