Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 15-20 mins Makes 6 to 8 11/12 cups coarse maize meal ½ cup gluten-free flour 4 tsp bak­ing pow­der Salt, a pinch 2 tbsp su­gar 4 tbsp olive oil 1 cup yogurt 1 egg, whisked 3 tbsp grated pecorino cheese 6-8 slices of sun­dried tomato Grated Parme­san, to sprin­kle Pre­heat the oven to 180°C. Mix to­gether maize meal, flour, bak­ing pow­der, salt and su­gar in a large bowl. Keep aside. In an­other bowl, mix to­gether olive oil, yogurt, egg and cheese. Pour this mix into the dry mix and mix gen­tly. Di­vide among 6-8 hol­lows of muf­fin tin. Top each muf­fin with a slice of sun­dried tomato and sprin­kle grated Parme­san over. Bake for 15-20 min­utes and serve warm with but­ter and cold cuts of meat.

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