Cheddar Cornbread Muffins – makes 12, 10 mins to prepare, 20 mins to cook
50g butter, melted
150g strong cheddar, coarsely grated plus extra slices to serve
300g fine cornmeal or fine polenta
150g self-raising flour, sifted
½ tsp bicarbonate of soda
½ tsp salt
Tomato chutney and salad leaves, to serve
1. Preheat oven to Gas 5/190C/fan 170C. Use a tablespoon of the melted butter to grease a 12-hole non-stick muffin tin. Put a heaped tablespoon of cheese to one side, along with the extra cheese slices you will need to serve the muffins, then combine the rest of the dry ingredients in a large mixing bowl. In a separate bowl, mix the eggs, buttermilk, milk and remaining melted butter together.
2. Pour the wet ingredients into the dry and lightly mix together until just combined. Don’t overwork the mixture. Spoon into the muffin holes and sprinkle with the reserved grated cheese. Bake for 20 mins, until raised and golden.
3. Transfer to a wire rack to cool slightly. Serve warm, split horizontally and filled with a dollop of tomato chutney, some salad leaves and extra slices of cheese. Alternatively, the muffins can be wrapped individually and frozen for upto 3 months.
Per serving: 250 kcal, 2g sugar, 11g fat, 5.5g saturated fat, 0.8g salt.
Source: Tesco instore recipe card