Veggie Savoury Cakes
- 1 ¼ cups all-purpose flour
- 1 cup Polenta (cornmeal)
- 2 tsps Baking powder
- 1 tsp mustard powder
- 2 ozs sun-dried tomatoes (soaked and chopped)
- ¾ oz dried Mushrooms (soaked and chopped)
- 1 Tbsp chopped Basil
- ¾ cup grated Cheese
- 1 cup 2% milk
- 2 eggs (beaten)
- 3 Tbsps sunflower oil
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 9 holes of a muffin tin.
Put the flour, polenta, baking powder and mustard powder in a mixing bowl and season with salt and pepper.
Add the drained tomatoes and mushrooms, basil and cheese and mix thoroughly.
Whisk together the milk, eggs and oil. Stir into the dry mixture until only just combined. The mixture will be lumpy.
Bake for 15- 20 minutes until golden brown. Serve warm.