Savoury Polenta Muffins

I made these for Titus, to have as a snack, but they're pretty darn delicious for grown-ups as well! I've stashed them all in the freezer, and they thaw quickly in the microwave. Titus loves coriander, which is why I used that, but it'd taste great with basil as well. For younger kids, feel free to omit the salt and sugar. And use whatever cheese you want - I went with a mild one since I happened to have a lot of it, but sharper would certainly add more flavor.

Savoury Polenta Muffins
(printable recipe)
About 40 mini muffins

200 g all-purpose flour
100 g polenta (or cornmeal)
1 tsp salt
1 tsp baking powder
1 tsp sugar
1 tsp baking soda
2 eggs
50 ml neutral oil
200 ml buttermilk (or filmjolk, or a mild yogurt)
70 g parma ham (or similar)
150 g cheese, grated
100 ml fresh coriander, finely chopped

Mix flour, polenta, salt, baking powder, sugar and baking soda in a bowl. Add the eggs, the oil and the buttermilk and stir to combine. Add cheese, ham and coriander.

Fill in mini paper muffin cups, preferably placed in a mini muffin tin to help them hold their shape. Bake at 200�C - mine were done after 13 minutes (in my fan-assisted oven). Larger muffins will take a bit longer.

Recipe in Swedish:
Matmuffins med polenta