Polenta and Sweetcorn Muffins

8/13/2024

These are incredibly easy to bake, and perfect for picnics or as a savoury element to afternoon tea. Delicious too straight from the oven with butter!
Makes 12 muffins.
Ingredients:

160g sweetcorn or peas - either from frozen, tinned or fresh.
60g butter
100g polenta
100g plain flour
1tsp baking powder
1tsp bicarbonate of soda
1/2 tsp salt
80g strong hard grated cheese
25g pack of chives - chopped
2 eggs
284 ml of buttermilk
grind of pepper

Method:

Pre-heat theb oven to 200 degrees C (180 fan) or Gas Mark 6.
melt the butter
use a balloon whisk to combine this with the eggs and milk
Mix the polenta, flour, baking powder, bicarb of soda and salt and then add the chesse, chives, sweetcorn/peas
Add the wet ingredients to the flour mixture
Stir and spoon into about 12 muffin cases
bake for about 20 minutes
eat when cooled a little or cold. Add a smear of butter for luxury.

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It was my pleasure to photograph a wedding breakfast created by Colline Watt, owner of Colline's Kitchen recently. With a bubbly and nurturing nature, it's no suprise to me that this mother from Zimbabwe wants to feed us all with delicious, fresh and sustainable food, along with a decadent cake or two, and how typical that, on the first date that weddings were permitted in the UK after lockdown, she got the call and I found her in a pretty garden with spectacular views piling food and flowers on to a table in a high wind, and creating an edible work of art.
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Polenta and Sweetcorn Muffins

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