Name: Corn, capsicum and cheese muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: cooking oil spray; 1 1/4 cup (200g) polenta; 3/4 cup (110g) plain flour, sifted; 3/4 cup grated tasty cheese; 2 teaspoon baking powder; 1 red capsicum, seeded and finely diced; 1/4 cup snipped chives; 1 cup (250ml) buttermilk; 2 eggs, lightly beaten; 125 gram can creamed sweet corn

Corn, capsicum and cheese muffins

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Makes 12 Item

Prep

10M

Cook

25M

Total

35M

Ingredients

cooking oil spray

1 1/4 cup (200g) polenta

3/4 cup (110g) plain flour, sifted

3/4 cup grated tasty cheese

2 teaspoon baking powder

1 red capsicum, seeded and finely diced

1/4 cup snipped chives

1 cup (250ml) buttermilk

2 eggs, lightly beaten

125 gram can creamed sweet corn

Method

1.Preheat oven to 180°C. Spray a 12 x 1/2-cup hole muffin pan with oil or line with patty cases.

2.In a large bowl, combine polenta, flour, cheese, baking powder, capsicum and chives. Make a well in centre. In a jug, combine buttermilk, eggs and creamed corn. Mix into dry ingredients until just combined.

3.Spoon into prepared pan until recesses are 2/3 full. Bake for 25 minutes, until cooked when tested. Transfer to a wire rack to cool slightly. Serve warm.

Makes 12
Note

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