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Mexican polenta muffins recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Bake these satisfying gluten-free veggie muffins for all-day energy.
Ingredients:
  • 150g (1 cup) gluten-free self-raising flour
  • 8.00 gm gluten-free baking powder
  • 170g (1 cup) fine polenta
  • 1 long fresh red chilli, deseeded, finely chopped
  • 4 green shallots, finely chopped
  • 285g (1 1/2 cups) fresh corn kernels
  • 200g roasted red capsicum (not in oil), coarsely chopped
  • 36.40 gm extra virgin olive oil
  • 125ml (1/2 cup) unsweetened almond milk
  • 70g feta, crumbled
  • Avocado, mashed, to serve
Instructions:
  • Preheat your oven to 190°C or 170°C fan forced. Line nine 185ml (¾ cup) muffin pans with paper cases. In a large bowl, sift together the flour and baking powder. Add polenta, chilli, shallot, 185g (1 cup) corn kernels, and three quarters of the capsicum. Reserve the remaining corn and capsicum for later.
  • In a jug, vigorously whisk together the eggs, oil, and milk. Pour this mixture into the polenta and stir until just combined. Gently fold in the feta.
  • Spoon mixture into muffin tin and bake for 20-25 minutes until golden and a skewer comes out clean. Top with mashed avocado, corn, and capsicum before serving warm or cold.

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