Polenta & Chilli Muffins

Lovely ‘little breads’ boasting a warm herbaceous flavour.

With Hubby spending so much time on the road driving the truck, muffins are the ideal fuel to keep him motoring along. They’re also jolly well nice with a cup of tea!

For these wee beauties you’ll need to start by setting your oven to 200c to pre-heat whilst we crack on with the batter. These muffins are really quick & easy, bursting with fabuliciouz flavour!

Line a muffin baking tin with patty pan papers & set aside.

Into a large mixing bowl goes, 175g of Self Raising Flour along with 175g of Polenta, 85g of caster sugar & 2 teaspoons of baking powder. Give them a mix up then add in 55g of grated cheddar cheese, a good sprinkling (about a tablespoon worth) of dried mixed herbs & 3 teaspoons of chilli paste (I use the Korean Chilli Paste from our local Asian Grocer – it wallops a heck of a lot more punch!). Stir all of that together & set aside.

Meanwhile, grab yourself a mixing jug & pour in 1 cup of milk before cracking in 1 egg & adding 1 teaspoon of mustard (I use a mild German mustard to balance out my chilli paste, but by all means, use a good English one if you really want to hurt!). Melt 85g of butter gently on the stovetop & add that into the wet ingredients in the mixing jug in a slow trickle, whisking the entire time so that you don’t accidentally cook that egg!

Make a well in the centre of your dry ingredients & pour your wet ingredients in. Stir it all until it’s just combined into a batter, don’t over-mix it.

Divide the batter evenly into the prepared patty pans & pop it into that 200c oven to bake for 20 minutes.

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