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Savoury polenta muffins cooling on a wire rack.

Savoury Polenta Muffins

Tasty, moist and soft with the sweetness of the tomato, a hint of chilli and lots of sharp mature cheddar, our Savoury Polenta Muffins are a perfect side to soups, stews or as a snack on their own. They are moreish and filling, so perfect to pack in your lunch boxes or picnics!
5 from 7 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish, Snack
Cuisine Worldwide
Servings 8 small muffins
Calories 145 kcal

Equipment

Ingredients
 
 

  • 40 g butter melted, plus extra for greasing
  • 60 g polenta
  • 50 g plain flour
  • 1 teaspoon baking powder
  • 1 egg
  • 190 ml natural yoghurt or Greek Yoghurt
  • 70 g mature Cheddar coarsely grated
  • 60 g sundried tomatoes in oil drained and chopped
  • 1 red chilli finely chopped
  • 2 spring onions thinly sliced

Instructions
 

  • Preheat the oven to 180°C Fan.
  • If you're using a 12-hole muffin tin, grease it very well with butter. I prefer to use silicone cupcake moulds, as these muffins can really stick.
  • Mix polenta, flour, baking powder and a pinch of salt in a bowl. Mix in the grated cheddar (reserve a small handful for the top), finely sliced spring onions and chilli.
  • In a separate large bowl lightly beat the egg. Add melted butter and natural yoghurt and whisk together.
  • Pour into the dry ingredients and fold them together. Add the sun-dried tomatoes.
  • Divide between the holes of the muffin tin (I get 8 muffins out of the mixture), then top with the remaining cheddar.
  • Bake for 20-25 mins. They will not puff up too much but should be crispy on top and moist inside.

Video

Nutrition

Calories: 145kcalCarbohydrates: 18gProtein: 6gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 35mgSodium: 261mgPotassium: 371mgFiber: 1gSugar: 5gVitamin A: 472IUVitamin C: 12mgCalcium: 135mgIron: 1mg
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