The Indian in me has the inherent need to dunk stuff. With soup season rolling in, we all need a good savoury dipper, and the standard white loaf just won’t cut it for me. These muffins pair up with your favourite soup for the ideal comfort meal – the muffins will soak up all that brothy goodness, and hopefully you’ll have just enough soup left to slurp straight from the bowl.
I whipped up a batch of these muffins the other evening when I got back from the gym with a massive carb craving. Spotting the bag of polenta, I decided to do a savoury take on my new favourite muffin recipe. This is what you do: Whisk together the dry ingredients, whisk together the wet ingredients, mix the wet and dry, and bake. These were done before I could say hangry (Who, me? Never!)
The polenta in this recipe gives a hearty, slightly crunchy texture. I added corn to complement that flavour, but mushrooms, carrots or baby marrows would all work well here. Next time I will definitely be adding some sliced jalapenos (again, it’s the Indian in me needs the heat).
These are best served warm with tons of butter…
Cheesy Corn Muffins
- 1 cup of self-raising flour
- 1 cup of polenta
- 1 tsp bicarbonate of soda / baking soda
- 1 egg
- 1 cup plain yoghurt
- 1/2 cup corn cooked corn kernels
- 1/4 cup full cream milk
- 1/4 cup oil
- 1/4 cup grated pecorino/parmesan
- 2 – 3 tsp basil pesto (optional)
- 1 tsp each of coarse sea salt and freshly ground black pepper
- Crumbled feta, for topping
- Pre-heat the oven to 180ºC and grease a 12-cup muffin pan (there may be extra batter left, just re-grease and reuse the pan for the second lot.
- In a large bowl, whisk together the self-raising flour, polenta and bicarbonate of soda.
- Add the grated pecorino/parmesan, and the salt and pepper, and whisk to combine.
- In a separate bowl or measuring jug, whisk together the egg, yoghurt, milk and oil.
- Add the wet ingredients to the dry ingredients, and mix by hand till just combined.
- Stir in the corn and pesto if using.
- Spoon the batter into the muffin tins, sprinkle some crumbled feta over it and bake for 15-20 minutes until a skewer inserted into the centre stays clean.