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| Difficulty: | easy |
| Preparation: | 50 min |
| Ready in: | 50 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 216 | 11% |
| Protein | 13 g | 26% |
| Fat | 11 g | 14% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 17 g | 7% |
| Roughage | 1 g | - |
| Saturates | 5 g | - |
Recipe Development: EAT SMARTER
Ingredients
For muffins
| 1 tablespoon | Oil |
| 1 | sweet corn on the cobs kernels sliced off |
| 3 | scallions finely chopped |
| 1 ¼ cups | All purpose flour |
| 1 cup | Polenta |
| 2 teaspoons | Baking powder |
| 1 teaspoon | salt |
| ½ cups | grated sharp Cheddar cheese |
| 2 | eggs |
| ⅓ cups | butter melted |
| 1 ¼ cups | Buttermilk |
| ⅜ cups | milk |
| 3 | firm tomatoes chopped |
| 2 cups | coarsely chopped, cooked chicken |
Directions
1 Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
2 Heat the oil in a pan and cook the corn kernels and spring onions for 5-10 minutes until golden and soft.
3 Mix together the flour, polenta, baking powder, salt and cheese in a mixing bowl.
4 Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the melted butter and corn mixture. Stir in the tomatoes.
5 Half fill the tins with the mixture. Place a layer of chicken on top and cover with more mixture to fill the tins.
6 Bake for 25-30 minutes until golden and risen. Serve warm.
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