Cheesy Corn Muffins

12 ingredients
2 steps

Ingredients

  • 1 cup instant polenta
  • 1/2 cup all purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 green bell pepper deseeded, finely chopped
  • 2 corn kernels cobs, removed
  • 2 spring onions finely sliced
  • 2 tablespoons fresh flat leaf parsley coarsely chopped
  • 3 eggs
  • 1 cup milk
  • 1/3 cup olive oil
  • 8 mini mozzarella balls

Directions

  1. 1
    Preheat oven to 350°F. Line 8 recesses of a 12-cup muffin pan with paper liners.
  2. 2
    Combine polenta, flour, baking powder and sugar. Add pepper, corn kernels, spring onions and parsley. Season. Whisk together eggs, milk and olive oil then mix into dry ingredients until combined. Distribute between paper liners. Place a mozzarella ball in the center of each muffin. Bake for 35 mins, or until a skewer inserted in the center comes out clean. Let cool in the pan.

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