Polenta muffins

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes 40 minutes

Makes: 12


200g self-raising flour
100g polenta valsugana
1 tsp bicarbonate of soda
1 tsp English mustard powder
2 eggs
2 tbsp sunflower oil
200ml low-fat natural yogurt
6 salad onions, thinly sliced
60g grated gruyère


1. Preheat the oven to 200ºC, gas mark 6. Place the flour, polenta, bicarbonate of soda and mustard in a large bowl.

2. In a separate bowl, mix together the eggs, oil, yogurt, salad onions and most of the cheese (keep a little aside). Stir in the flour mixture until evenly blended.

3. Spoon the mixture into 12 muffin cases. Sprinkle over the reserved cheese and bake in the oven for 20-25 minutes until risen and golden.