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Cheese and capsicum muffins

Cheese and capsicum muffins
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Cheese & Capsicum Muffins

Ingredients

  • 2 cups (300g) plain flour
  • 1 ½teaspoons baking powder
  • ½teaspoon bicarbonate of soda
  • ¼ teaspoon cayenne pepper
  • ¼ cup (40g) polenta
  • 2 cups (240g) coarsely grated cheddar cheese
  • 3 green onions (shallots), finely chopped
  • 1 red capsicum, diced
  • 1 ¼ cups (310ml) buttermilk
  • 60g butter, melted
  • 2 large eggs, lightly beaten
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Method

  1. Preheat oven to 220°C or 200°C fan. Lightly grease three 6-hole, 1/3-cup muffin pans.
  2. Sift flour, baking powder, bicarbonate of soda, cayenne and ½teaspoon salt into a bowl. Stir in polenta, cheese, green onion and capsicum. Combine buttermilk, butter and egg in a jug. Gently fold buttermilk mixture into flour mixture until just combined. Don’t over-mix. Spoon into prepared pans and bake for 20 minutes, until golden. Turn out onto wire racks and leave to cool. Serve.
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