You’ll get better results if you opt for smaller amounts of aged, flavorsome varieties rather than larger quantities of the milder-tasting cheeses. Caveaged gruyère, Greek barrel-aged feta and extra mature cheddar will bring bags of flavor to your baking.
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- Prep Time: 15 minutes
- Cook Time: Cooking time: 25 minutes
- Ready Time: 15
Ingredients
- 200g self-raising flour 100g polenta valsugana 1 tsp bicarbonate of soda 1 tsp English mustard powder 2 eggs 2 tbsp sunflower oil 200ml low-fat natural yogurt 6 salad onions, thinly sliced 60g grated gruyère
Recipe Steps:
- Preheat the oven to 200ºC, gas mark 6. Place the flour, polenta, bicarbonate of soda and mustard in a large bowl.
- In a separate bowl, mix together the eggs, oil, yogurt, salad onions and most of the cheese (keep a little aside). Stir in the flour mixture until evenly blended.
- Spoon the mixture into 12 muffin cases. Sprinkle over the reserved cheese and bake in the oven for 20-25 minutes until risen and golden.
