With polenta, parmesan, tomatoes, lemon zest, corn and chives these savoury breakfast muffins make a great start to the day. Sprinkle the Polenta Breakfast Muffins with goat’s cheese and lemon thyme before baking.
Polenta Breakfast Muffins Recipe
Makes 12
Ingredients:
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
Method:
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.
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.
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.
