Cheese and capsicum muffins
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
Method
- Preheat oven to 220°C or 200°C fan. Lightly grease three 6-hole, 1/3-cup muffin pans.
- 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.
