There’s something wonderful about freshly baked, savoury goods. The smell of them fills the kitchen, and whets the appetite! But I don’t like my savoury goods to be nothing but bread with spread, or some vaguely flavoured filling. Making that Pizza Damper, and then later the Fully Loaded Damper, really showed me how filled I like my savouries. I like there to be meat, where possible, and at least one kind of vegetable too. And these muffins tick all those boxes.
These don’t make a very large amount of muffins, so you’re not left feeling like you have to store quite so many. They’re a very tasty savoury snack, perfect for lunch boxes. I upped the amount of corn, the amount of chorizo, and changed the mozzarella to feta. Yum! Unfortunately I’m still being quite cautious about using the spinach and similar products from our local supermarkets, as I mentioned in the last post they discovered their line of products were contaminated with a strain of the salmonella virus. Otherwise I would have loved to shred some and stick it in, disguised beneath the other yummy flavours.
OH! And most importantly, in honour of the Sydney Gay and Lesbian Mardi Gras happening throughout this month, I hope people will all continue to learn, to grow, to see that we are all equal and deserving of love and respect irrespective of ethnicity, gender, identity or sexual preference!
Adapted from taste.com’s
Makes: 7-8, Prep: 20-25 mins, Cook: 25-30 mins
- 225g/ 1 1/2 cups gluten free self-raising flour
- 50g/ 1/4 cup gluten free polenta
- 65g butter, chilled, chopped
- 2 eggs
- 185ml/ 3/4 cup buttermilk
- 100g fetta, crumbled
- 1 cup sweet corn kernels (I used tinned)
- 3 spring onions/shallots, finely chopped
- 2-3 chorizo, finely chopped
- 1/2 tsp chilli flakes
- 2 tbsp parsley, chopped
- 2 tsp raw sugar
- 30g pizza cheese, grated
- Preheat the oven to 180C and spray a muffin tin with olive oil.
- Combine the polenta and flour, and mix through the butter until it resembles breadcrumbs.
- Remove 1/4 cup of the mixture and set aside.
- Add the eggs and buttermilk to the main mix, and then stir through the chorizo, corn and fetta.
- Spoon into the muffin tin.
- In another bowl, combine all the remaining ingredients to make the streusel topping.
- Sprinkle this over the muffins, and bake for 25-30 mins or until golden brown, and a skewer inserted into their centres comes out clean.