Having no bread in the house and craving carbs, I created these wonderfully tasty savoury muffins out of sheer necessity. They’re quick and easy which is essential when you’ve got a craving!
- 1.5 cups self raising flour (or 1.5 cups plain flour with 1.5tsp baking powder)
- 1 cup dry instant polenta (cornmeal)
- 2 tbsp chopped rosemary
- salt and pepper to taste
- 2 eggs
- 1 cup skim milk
- 100g feta, crumbled
- 0.5 cup grated cheddar
- 0.5 cup low-fat sour cream
- 1 large zucchini, grated
- 1 birds-eye chilli, diced
In a non-stick pan, fry off zucchini and chilli until just-cooked. Let cool.
In a bowl, whisk eggs and add in all other wet ingredients.
In another large bowl, combine dry ingredients, make a well in the center and add in wet ingredients and cooled zucchini mixture. Take care not to over mix or it will get tough.
Pour into 6 large “Texas” muffin tins, sprinkle with a little more herbs and bake in preheated 180°C oven for 25-35 mins or until risen, golden and skewer pulls out clear.
Jay said they taste like fancy cornbread! Yum!