Polenta and Pepper Muffins Recipe
Makes
12
Ingredients
- 85g/3oz butter, melted, plus extra for greasing
- 1 large corn-on-the cob, husk removed, or 140g/5oz/1 cup kernels
- 140g/5oz spelt flour
- 140g/4oz instant polenta/cornmeal
- 2tsp baking powder
- 1tbsp ground linseeds/flaxseeds
- 1tsp sea salt
- 284ml/10fl oz buttermilk
- 100ml/3½fl oz milk
- 2 eggs, lightly beaten
- 60g/2oz mature Cheddar cheese, grated
- 3 scallions, finely sliced
- ½ small red pepper, deseeded and diced
- 1 red chilli, deseeded and diced (optional)
Method
1. Preheat the oven to 200°C/400°F/Gas 6. Liberally grease a 12-hole muffin pan (or line the pan with deep paper cases).
2. Stand the corn cob upright on a chopping board and carefully slice away the kernels.
3. Mix together the spelt flour, polenta/cornmeal, baking powder, linseeds/flaxseeds and salt in a large mixing bowl and make a well in the middle.
4. Whisk together the buttermilk, milk and eggs in a jug. Pour the buttermilk mixture into the dry ingredients and add the cheese, corn, spring onions/scallions, red pepper and chilli, if using. Using a wooden spoon, gently mix until everything is combined.
5. Spoon the batter into the prepared muffin pan and bake for 30-35 minutes until risen and cooked. Leave in the tin for a few minutes before turning out onto a wire rack to cool.
Recipe from Vegetarian Food for Healthy Kids by Nicola Graimes © Nicola Graimes 2016 published by Nourish Books, London, photography by Tony Briscoe
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