Cheesy Polenta Muffins

Ingredients

• 1/4 cup milk
• 1/2 cup sliced courgette
• 1 medium egg (whole)
• 1/2 tsp vinegar
• 1 tbsp olive oil
• 7 g dried sunflower seed kernels
• 1/2 cup chickpea flour (besan)
• 1 tsp baking powder (low sodium)
• 1/2 tsp baking soda
• 6 cherry tomatoes
• 3 olives greek olives
• 60 g polenta
• 45 g edam cheese
• 1 tbsp pumpkin seeds
• 40 g butter

Directions

1. Preheat oven to 180°C and grease muffin pan with olive oil.
2. Add besan flour, polenta, baking powder, and baking soda to a medium size bowl. Mix.
3. Chop the butter and rub into the dry mixture until it resembles breadcrumbs.
4. Whisk the white vinegar with the milk and leave to stand for 5 minutes.
5. Meanwhile halve or quarter the cherry tomatoes, roughly chop the olives, and grate courgette and cheese.
6. Whisk the egg into the milk and vinegar mixture, and mix into the dry ingredients. Add the chopped and grated ingredients with the seeds. Mix well.
7. Spoon evenly into the muffin pan and bake for 25-30 minutes until golden.