It was my friend, Nush's birthday recently so I asked her round for some afternoon tea to celebrate. Nush & I met when we both worked at The Big Group in 2006 and have been friends ever since. Nush is a tiny person with a big heart and a massive love for mushrooms! There wasn't even a question when deciding what filling to put into these savoury muffins for her!
Lightly grease a muffin tin with a little spray oil.
150g Mushroom, diced
1/2 Red Onion, diced
1 Garlic clove, crushed
Thyme Leaves, picked
Salt & Pepper
180g Gluten Free Flour
70g Cornflour (or 35g Rice Flour & 35g Cornflour)
8g Baking Powder
110g Eggs (approx 3 eggs)
195ml Milk (185ml if using Plain Flour..not Gluten Free)
Fry the mushroom, onions, garlic and salt & pepper in a little oil until soft and translucent. Set aside to cool.
Preheat the oven to 180ºC.
Sift the flours into a bowl. Add the polenta. Add some salt & pepper. Add some thyme leaves.
In a separate bowl, whisk together the egg and milk until just combined. Add this to the polenta mix. Stir together until just combined.
Add the cooled mushroom mix to the batter and gently fold in. Break the feta into chunks and add this to the mixture. Fold through.
Divide the mixture between the muffin tray. Fill right to the top of the tin.
Place in the middle shelf of the oven and bake for 20 minutes or until the muffin springs back when lightly pressed with your finger.
Remove from the oven and allow to cool in the tin for 3-4 minutes before removing and eating! Or alternatively you continue to cool on a wire rack. Serve with butter.