Name: Cheese and capsicum muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cup (300g) plain flour; 1 1/2 teaspoon baking powder; 1/2 teaspoon bicarbonate of soda; 1/4 teaspoon cayenne pepper; 1/4 cup (40g) polenta; 2 cup (240g) coarsely grated cheddar; 3 green onions (shallots), finely chopped; 1 red capsicum, diced; 1 1/4 cup (310ml) buttermilk; 60 gram butter, melted; 2 large eggs, lightly beaten

Cheese and capsicum muffins

Makes 18 Item

Prep

15M

Cook

20M

Total

35M

Skip to Recipe

Ingredients

2 cup (300g) plain flour

1 1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1/4 teaspoon cayenne pepper

1/4 cup (40g) polenta

2 cup (240g) coarsely grated cheddar

3 green onions (shallots), finely chopped

1 red capsicum, diced

1 1/4 cup (310ml) buttermilk

60 gram butter, melted

2 large eggs, lightly beaten

Method

1.Preheat oven to 229°C (200°C fan-forced). Lightly grease three 6-hole, 1/3-cup muffin pans.

2.Sift flour, baking powder, bicarbonate of soda, cayenne and 1/2 teaspoon salt into a bowl. Stir in polenta, cheddar, green onion and capsicum. Combine buttermilk, butter and egg in a jug.

3.Gently fold buttermilk mixture into flour mixture until just combined. Don’t over-mix. Spoon into prepared pans and bake for 20 minutes, until golden. Turn out onto wire racks to cool. Serve.

These muffins are perfect for a quick lunch. Cut them in half and top with slices of ham or chicken, or serve them plain with carrot and celery sticks and a piece of fruit.
Note

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