Zucchini, Polenta and Parmesan Muffins

Ingredients

• 1 cup plain flour
• 1 cup instant polenta
• 2 tsp baking powder
• 1 tsp mustard powder
• a good pinch each of sea salt and freshly ground black pepper
• 2 medium zucchinis, grated
• a small handful freshly picked basil leaves, torn
• 3/4 cup Parmesan cheese, grated
• 1 cup milk
• 2 freerange eggs

Summary

1. Preheat oven to 190°C.
2. Sift flour, polenta, baking powder and mustard powder into a large mixing bowl. Add sea salt and black pepper and mix to combine. Add zucchini, basil and Parmesan. Mix to coat well in flour.
3. In a small separate bowl or jug combine eggs and milk. Add to dry mix and fold together until just combined – avoid over mixing.
4. Spoon mixture evenly into a greased 12-hole muffin tray and bake for 15-20 minutes until golden and cooked through.