Polenta, corn and cheese muffins

Crumbly cheese and corn goodness with a little kicker at the end.

INGREDIENTS:

1 cup polenta
1/2 cup plain flour (I used buckwheat flour, but any gluten-free flour could also be used to make these gluten-free)
3 teaspoons baking powder (check for gluten-free version)
pinch chilli powder
2 eggs, lightly beaten
3/4 cup sour cream
1/2 cup (120 ml) olive oil
1/2 cup grated, good-quality cheddar
1/2 cup Parmesan or Grana Padano, freshly grated (Gorgonzola or another blue cheese is also good) + a little extra to grate over the top
3/4 cup corn kernels (I used frozen corn)
2 tablespoons chopped fresh chives
sea salt and black pepper

Makes 10-12 muffins

METHOD:

STEP 1: Preheat your oven to 180°C. Lightly grease a 12-hole muffin tray with olive oil spray or butter.

STEP 2: Place the polenta, flour, baking powder and chilli into a large bowl and whisk well for 20 seconds or so.

STEP 3: In a separate bowl mix the eggs, cream and olive oil until well combined. Add the cheeses and corn, stirring in well to ensure they are evenly spread through the mixture.

STEP 4: Combine the dry ingredients with the egg mixture, adding the chives and seasoning to taste. Spoon the mixture into the prepared muffin holes and shake to even. Grate a little cheese of your choice over the top and place into the hot oven.

STEP 5: Bake for about 20-25 minutes or until the tops are golden and a skewer comes out clean. Serve warm or at room temperature, or for lunch with a lovely side salad and balsamic dressing.

*If you have any leftover baked ‘orange’ veggies that are soft, these can also be added in for a richer colour and taste. I added a little baked pumpkin to this batch.