Making these savoury mini muffins was a wonderful way to start the day especially on a lovely summery day! This morning we had lovely brunch and these were a treat! I had never made muffins using polenta before but it gave them a great moist and crumbly texture at the same time! I would recommend these to anyone preparing for a brunch, picnic or a tasty snack!
You will need:
225g of plain flour
2 tsp baking powder
Pinch of salt
8-10 cherry tomatoes, halved
75g of polenta
3 spring onions, chopped
2 tbsp on parmesan cheese
60 ml of extra virgin olive oil
170 ml of milk
Making the mini muffins:
Preheat your oven to 200 C. Spray your muffin tray with cooking spray to avoid sticking.
In a bowl, stir together the flour, baking powder and salt. Stir in the spring onion and parmesan until evenly coated.
Whisk together the milk, egg and olive oil. Pour the mixture on to the dry ingredients, gently fold the mixture together.
Evenly place the mixture in the muffin tray. Place the tomatoes of top of each muffin. Bake for 20 minutes or until the top is slightly golden and firm to touch.
Serve them warm from the oven or cold, they are just as tasty!