Cheesy Corn Muffins

• 1 cup instant polenta
• 1/2 cup all-purpose flour
• 1 tbsp baking powder
• 1 tbsp sugar
• 1 None green bell pepper, deseeded, finely chopped
• 2 cobs corn, kernels removed
• 2 None spring onions, finely sliced
• 2 tbsp fresh flat-leaf parsley, coarsely chopped
• 3 None eggs
• 1 cup milk
• 1/3 cup olive oil
• 8 None mini mozzarella balls

1. Preheat oven to 350u0b0F. Line 8 recesses of a 12-cup muffin pan with paper liners.
2. Combine polenta, flour, baking powder and sugar. Add pepper, corn kernels, spring onions and parsley. Season. Whisk together eggs, milk and olive oil then mix into dry ingredients until combined. Distribute between paper liners. Place a mozzarella ball in the center of each muffin. Bake for 35 mins, or until a skewer inserted in the center comes out clean. Let cool in the pan.

instant polenta, allpurpose, baking powder, sugar, green bell pepper, cobs corn, spring onions, parsley, eggs, milk, olive oil, mozzarella balls

Taken from recipes-plus.com/api/v2.0/recipes/24671 (may not work)