Polenta muffins with tomato chilli jam
The tomato chilli jam is perfect for these moist muffins, but can also be used for many other dishes, such as burgers.
6 large muffins
Preparation time: 15 minutes Baking time: 25 minutes Cooking time: 20-25 minutes
250 ml (1 c) fine polenta 125 ml (½ c) cake flour 5 ml (1 t) baking powder 1 ml (¼ t) bicarbonate of soda few fresh basil leaves, chopped salt and freshly ground black pepper 375 ml (1½ c) sour cream 2 eggs 3 wheels peppered feta cheese, crumbled extra fresh basil leaves
TOMATO CHILLI JAM
400 g cherry tomatoes 30 g preserved ginger 60 ml (¼ c) preserved ginger syrup 60 ml (¼ c) honey or sugar 5-10 ml (1-2 t) dried chilli flakes
Preheat the oven to 180 °C. Grease 6 deep muffin tin hollows with nonstick spray and line with baking paper. 1 Muffins In a large bowl sift together the polenta, flour, baking powder and bicarbonate of soda. Add the chopped basil and season with salt and pepper. 2 Whisk together the sour cream and eggs. Pour into the dry ingredients and use a spatula to mix well. 3 Pour into the prepared muffin tin hollows, filling three-quarters of the way. Top with the feta cheese and extra basil and bake for 25 minutes or until a skewer inserted in the middle comes out clean. 4 Tomato chilli jam Stir-fry the tomatoes until they burst. Add the ginger, syrup, honey or sugar and chilli flakes and simmer over low heat until thick. Serve with the cooled muffins.