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200g self-raising flour
100g polenta valsugana
1 tsp bicarbonate of soda
1 tsp English mustard powder
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.
You’ll get better results if you opt for smaller amounts of aged, flavoursome varieties rather than larger quantities of the milder-tasting cheeses. Caveaged gruyère, Greek barrel-aged feta and extra mature cheddar will bring bags of flavour to your baking.
Typical values per serving:
This recipe was first published in February 2013.