Giant Herbed Polenta, Prosciutto & Feta Muffins
 
Prep time
Cook time
Total time
 
These giant savoury muffins are full of flavour and texture that will surely satisfy the most discerning of muffin aficionados.
Author:
Recipe type: Baking
Cuisine: Nut-free
Serves: 6
Ingredients
  • 1 cup organic, full fat milk
  • 1 large organic, biodynamic or free range egg, lightly whisked
  • ¼ cup organic butter, melted and cooled
  • 1 cup sifted wholemeal spelt flour
  • 1 cup polenta or yellow cornmeal
  • 1 tsp baking powder
  • 1 tbsp fresh rosemary leaves, finely chopped
  • 1 tbsp fresh thyme leaves, finely chopped
  • 1 tbsp fresh oregano leaves, finely chopped
  • ¼ cup freshly grated parmesan
  • 100g feta, crumbled
  • ¼ cup finely sliced prosciutto, diced + 1 tsp extra
  • ½ teaspoon celtic sea salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Preheat oven to 200C. Grease a 6-capacity Texas muffin tin, or line with paper liners, put aside.
  2. Combine milk, egg and butter in a medium bowl, mixing well. In another, large bowl, whisk together flour, polenta and baking powder and then add remainder of ingredients and stir well.
  3. Make a well in the centre of the dry ingredients and pour in wet, mixing until only just combined, with some streaks of flour left. Divide batter between prepared muffin tins and top with reserved prosciutto. Bake for 25-30 minutes, or until gotden brown and skewer inserted in centre comes out clean.
  4. Remove from oven and allow to cook for 5 minutes in muffin tin, before transferring to wire rack to cool completely. Eat within 3 days, or refrigerate for up to a week. Alternatively, freeze for up to 3 months, defrosting in fridge overnight before consuming.
Recipe by @OmNomAlly at https://omnomally.com/2016/01/18/giant-herbed-polenta-prosciutto-feta-savoury-muffins/