Autumnal savoury muffins
This autumnal recipe makes tasty savoury muffins cram-packed with mozzarella cheese and sundried tomatoes.
Feel free to use fresh herbs if you have them to hand, just adjust the quantities to taste.
Suitable for gluten free
Makes 6 large muffins
50g brown rice flour
¼ tsp salt
1 tsp gluten free baking powder
A pinch of pepper
200g / 7 oz butter, melted
2 tbsps milk
115g / 4 oz sundried tomatoes
125g / 4 ½ oz mozzarella, torn into chunks
2 tsps dried oregano
Pine nuts, for sprinkling
Preheat the oven to 180°C / 350°F / Gas 4 and line a muffin tin with paper cases. We used the tulip style but any will do.
Add the polenta, brown rice flour, salt and pepper, and baking powder into a large bowl and mix in the eggs. Add the melted butter and the milk before using a handheld whisk to mix to a smooth batter.
If using sundried tomatoes in oil, drain well and gently blot with paper towel or kitchen roll to remove excess oil. Use kitchen scissors to chop into small pieces and then add to the cornbread batter along with the mozzarella chunks and dried oregano.
Use a spatula or wooden spoon to mix everything together until well combined.
Split the mix between the cases before scattering a few pine nuts over each muffin. Pop into the preheated oven and bake for 20 minutes. When done, the muffins will be well risen and lightly golden on top – a skewer should come out clean.
Remove the muffins from the tin and leave to cool on a wire rack. Enjoy whilst they’re still slightly warm or completely cold.