Gluten-free cheesy corn & capsicum muffins recipe

Step 1

Preheat the oven to 200C/180C fan forced. Line twelve 80ml (1/3 cup) muffin holes with muffin cases.

Step 2

Place 375ml (11/2 cups) of the milk in a small saucepan and bring to a simmer over medium heat. Add the polenta and stir for 1 minute. Set aside, stirring occasionally, to cool slightly.

Step 3

Meanwhile, heat oil in a small frying pan over medium heat. Add capsicum and cook, stirring occasionally, for 5 minutes or until softened. Transfer to a bowl. Add corn and shallot and toss until well combined.

Step 4

Whisk flour, baking powder and seasoning in a large bowl. Make a well in the middle. Add eggs, polenta mixture and remaining milk. Season and stir to combine. Stir through half the capsicum, corn, cheese and green shallot.

Step 5

Divide mixture among prepared holes. Scatter with remaining capsicum mixture. Bake for 17 minutes or until golden and set. Allow to cool and sprinkle with extra shallots before serving.