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.

YOU Breakfast - - Contents -

MAKES

6 large muffins

Prepa­ra­tion time: 15 min­utes Bak­ing time: 25 min­utes Cook­ing time: 20-25 min­utes

MUFFINS

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.

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