Project Description

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.

Makes 12
Preparation Time: 15 mins
Cooking Time: 20 mins

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

  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.

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