Mini polenta muffins with cheese spread
(from Elyce123’s recipe box)
Makes 24
Source: delicious. November 2005
Prep time: 25 minutes
Cook time: 15 minutes
Ingredients
- 350g plain flour
- 1 tbsp baking powder
- 50g quick-cook polenta
- 1/2 tsp mild chilli powder, plus extra to sprinkle
- 2 carrots (about 150g), grated
- grated zest and juice of 1 orange
- 175ml milk
- 75g butter, plus 75g melted, plus extra to grease
- 2 medium eggs, beaten
- 125g soft cream cheese
- 100g Cheddar, coarsely grated
- 100g Red Leicester, coarsely grated
- 3 tbsp milk
- small handful of snipped fresh chives
Directions
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Preheat the oven to 200˚C/fan 180˚C/gas 6. Sift the flour and baking powder into a large bowl and stir in the polenta, chilli, carrot and orange zest. Beat the milk, melted butter and eggs in a bowl, then stir in the dry ingredients with the orange juice until just combined – don’t over-mix.
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Spoon the mixture into 2 lightly buttered deep 12-hole mini muffin tins. Sprinkle with extra chilli powder and bake for 12-15 minutes, until risen and golden. Cool in the tin for 5 minutes and transfer to a wire rack.
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Mash the remaining ingredients, not the chives, add black pepper and sprinkle with the chives. Split the muffins and sandwich together with the spread.