These Italian-inspired muffins are flavoured with thyme, basil, Parmesan cheese and extra-virgin olive oil - perfect served with a big insalata caprese or alongside grilled Italian chicken.
- 225g plain flour
- 75g fine polenta
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 1 tbsp. freshly chopped thyme leaves
- Small handful freshly chopped basil leaves
- 2-3 thinly sliced spring onions
- 60g grated Parmesan cheese
- 4 tbsp. extra-virgin olive oil
- 140g natural yoghurt
- 150ml milk
- 2 eggs
Preheat oven to 190C and grease or line a 12-hole muffin tin.
Sift the flour, baking powder and salt into a large bowl. Stir in the polenta, thyme, basil, spring onions and parmesan.
In a jug, whisk together the oil, yoghurt, milk and eggs. Make a well in the centre of the dry ingredients and pour in the wet. Stir until just moistened, divide between liners and bake for 20 minutes or until just golden on top.