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Polenta Breakfast Muffins

James Lyndsay

Polenta Breakfast Muffins recipe, brought to you by MiNDFOOD.

Polenta Breakfast Muffins

Makes 12

1¼ cups organic self-raising flour

2 tsp baking powder

1 tsp ground cumin

½ tsp ground coriander

¾ cup fine polenta (cornmeal)

¼ cup grated parmesan cheese

125g cherry tomatoes, quartered

1 tsp freshly grated lemon zest

1 cup corn kernels (about 1 cob)

1 tbsp chopped fresh chives

2 eggs, lightly beaten

1 cup organic milk

2 tbsp lemon juice

1 tbsp olive oil

30g goat’s cheese, crumbled

12 sprigs lemon thyme

1 Preheat oven to 200˚C. Grease twelve ½ cup-capacity muffin pans. Sift flour, baking powder, cumin and coriander into a bowl. Season with salt and freshly ground black pepper.

2 Add polenta, parmesan, tomatoes, lemon zest, corn and chives. In a separate bowl, whisk eggs, milk, lemon juice and oil. Make a well in the dry ingredients, add egg mixture; stir to combine.

3 Divide between muffin pans. Top with goat’s cheese; sprinkle with thyme. Bake for 
20-30 minutes or until a skewer inserted into the centre comes out clean. Serve.

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