Tomato and Basil Muffins
250g plain flour (roughly 2 cups)
50g Polenta (about ⅓ cup)
1Tbsp castor sugar
1 Tbsp baking powder
12 sundried tomatoes chopped
75gr grated mozzarela cheese
2 Tbsp of feta cheese crumbled
250 ml milk
2 large eggs
4 tbsp olive oil
4 tsp of grated Parmesan cheese
6 cherry tomatoes halved and roasted in a hot oven with olive oil.
1 tbsp chopped basil leaves
Preheat the oven to 180° C
Grease a muffin pan ( 12 medium or 6 large muffins)
Sift together flour, polenta castor sugar and baking powder in a mixing bowl. Add a generous pinch of salt and ground black pepper. Stir in the sundried tomatoes, mozarella, feta cheese and basil leaves.
Whisk together eggs, milk, and olive oil. Pour into the flour mixture and stir until just combined. The batter must still be lumpy.
Spoon the mixture into the muffin pan and sprinkle with Parmesan cheese. Bake for 20 minutes until muffins are well risen and firm.
Top the muffins with halved fresh cherry tomatoes and serve.
Bake for 30 - 35 min at 190°
