Cornbread muffins
These fluffy Parmesan with a gentle hint of spice pack a punch of flavour and are perfect for an after-school snack
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
25
MINUTES
Ingredients
60g plain flour
80g spelt flour
140g fine polenta
2 tsp baking powder, sieved
1 tsp ground sea salt
½ tsp smoked paprika
50g Parmesan, grated
380ml buttermilk
2 eggs, lightly beaten
dash of olive oil
2 shallots, finely chopped
100g sweetcorn kernels
1 spring onion, finely sliced
Method
Grease and flour the 12 holes of a muffin tin. Preheat the oven to 200°C.
Mix the flours, the polenta, baking powder, salt, paprika and cheese together and set aside. Whisk the buttermilk and eggs together and set aside. Heat a dash of olive oil and sauté the shallots and sweetcorn until the shallots are translucent, stir in the spring onion.
Stir the sweetcorn into the milk mixture and make a well in the centre of the dry ingredients and stir the wet mixture into it until a smooth batter is formed. Spoon into your prepared muffin tin and bake for about 25 minutes until a skewer comes out clean. Allow to cool on a wire rack.
