Savoury muffins may seem a little odd at first, but they’re seriously delicious and a great way to add in some extra veggies for your little one.
The grated courgette in these muffins adds moisture, while the red Leicester and basil bring the flavour.
These polenta muffins have a crispy topping with a moist, yet fluffy centre. They’re perfect for baby-led weaning and can be enjoyed as a snack.
Polenta is an Italian pantry staple. It’s made from corn and has a rich yellow colour and is slightly sweet in flavour.
Uncooked polenta, which is used in this recipe, can be used in baking in addition to flour or as a gluten-free alternative to flour.
Polenta adds moisture and density to cakes with an enjoyable grainy texture.
You can find polenta in most supermarkets next to other dry ingredients such as rice, lentils, couscous etc.
Red Leicester can be swapped for any other type of cheese.
You could try grated carrot or aubergine in place of courgette.
If you can’t get your hands on some polenta, you could try semolina as a substitute.
You can swap the dried basil for any herb of your choice.
How to Store
- Make sure the muffins are completely cool before storing them otherwise you will risk having soggy muffins because of condensation.
- You can store them at room temperature in an airtight container for up to 2 days.
- I don’t recommend refrigerating these muffins as it changes the texture.
- You can freeze them in an airtight container for up to 3 months. Alternatively, you can wrap the muffins individually in foil or clingfilm and place them in freezer bags/containers before freezing them. Allow them to defrost completely before serving.
Cheese and Courgette Polenta Muffins
- 200 g self-raising flour
- 100 g polenta
- 1 tsp bicarbonate of soda
- 1 tsp dried basil
- 1 large egg
- 80 ml rapeseed oil
- 160 ml whole milk
- 1 courgette grated (approx. 145g)
- 80 g red leicester cheese grated
- Preheat the oven to 180°C / gas mark 4 – and line a 12-hole muffin tray with paper cases.
- In a large mixing bowl, whisk together the flour, polenta, bicarbonate of soda, and dried basil.
- In a separate bowl, beat the egg and then add the milk and rapeseed oil – mix until well combined.
- Then add the grated courgette and cheese to the egg mixture and stir until well incorporated.
- Add the wet ingredients to the dry ingredients and mix until just combined – try not to over mix.
- Divide the mixture evenly between the muffin cases (around 2/3 full).
- Bake for 18-20 minutes – until the muffins are golden on top – or until a skewer inserted into the centre of a muffin comes out clean.
- Remove muffins from the oven and allow to cool for around 20-30 minutes before removing them from the muffin tray and transferring them to a cooling rack.
- These muffins are best served warm.
With thanks to Abbie Jones for her help in designing this recipe.