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    Polenta muffins

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    Polenta muffins

    • Vegetarian
    • 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.

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    Cook’s tip

    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.


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