Serves: Makes 8 muffins
Cooking time: 20 mins

Savoury muffins are something we’re all accustomed to, but this takes it to the next level and tops it with a cream cheese ‘icing’!

 

INGREDIENTS

  • 1 red bell pepper
  • 115g polenta
  • 115g self-raising flour
  • 1 tbsp. caster sugar
  • Pinch of sea salt
  • 2 eggs, free range
  • 200ml milk
  • 50g unsalted butter, melted

For the Icing:

  • 1 red bell pepper
  • 220g soft cheese

 

METHOD

  1. Start by grilling the two peppers (one for the muffins and one for the ‘icing’). Turn your grill on to the highest temperature. Place the peppers (whole) on a baking tray and place under the grill. Turn occasionally until the peppers are charred on all sides. Place in a bowl and cover with clingfilm.
  2. Once the peppers have cooled down, peel the skin and remove the core and seeds. Cut the flesh into slices.
  3. Preheat the oven to 180C/ fan 160C. Place 8 muffin cases in a muffin tin.
  4. Beat together the eggs, milk and butter. Weigh the polenta, flour, sugar and salt into a large bowl. Tip the liquid into the dry ingredients and stir well. Add the pepper and stir to evenly distribute the peppers.
  5. Spoon the mixture into your cases and bake for about 20 minutes or until the cakes are golden.
  6. For the icing, mix the majority of the pepper with the soft cheese, reserving a few for the top.
  7. When the cakes are cool, top with the icing and finish off with a piece of the reserved pepper.

 

Recipe kindly provided by the Emsworth Cookery School

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