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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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