Cheesy Polenta Muffins

Ingredients

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

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.