Parmesan Topped Savoury Muffins

  • Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Servings: Makes 12
Jump To Recipe

The addition of polenta gives these savoury muffins a lovely texture. Serve them as part of a weekend brunch spread or for lunchboxes. However, you can’t use instant polenta in this recipe.

Ingredients

  • ½ cup (85g) polenta (not instant)
  • ½ cup (125ml) milk
  • 2 eggs, beaten lightly
  • 60g butter, melted
  • 135g can creamed corn
  • 1 medium (120g) zucchini, grated
  • 200g ham or salami, diced
  • 2 tablespoons finely chopped chives
  • 1½ cups (225g) self-raising flour
  • ¼ cup (30g) finely grated parmesan cheese

Instructions

  1. Combine the polenta and milk in a large bowl. Stand 10 minutes.
  2. Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease a 12 hole (1/3 cup/80ml) muffin pan.
  3. Add the eggs, butter, creamed corn, zucchini, ham or salami and chives to polenta mixture. Mix well to combine. Gently fold in in self-raising flour.
  4. Divide mixture between muffin holes and sprinkle tops with grated parmesan cheese. Bake for 20 minutes or until golden and cooked through.
  5. Serve warm or at room temperature.

Notes

Lyndey’s Note: For a vegetarian version replace the ham or salami with grated carrot.

Search
More Recipes

Keep in touch!

Get Weekly Updates
RECIPES, TIPS, WINE, TOURS & MORE

Connect with me on:

Get Weekly Updates
RECIPES, TIPS, WINE, TOURS & MORE