Bonfire
night isn’t such a big celebration in Northern Ireland as it is back in
England, which is a real shame as I think it is one of my favourite events of
the year. As a child we always had family and friends gather in the back garden
wrapped up in our winter hats and adorned with mittens and bobble hats ready to oooo
and ahhh at the roman candles and screeching rockets that would be let off from the end of
the garden before we wrote our names in the air with sparklers and congregated
around the bonfire that was topped with a guy (which was normally hastily made
by stuffing newspaper into some of my Dad’s old clothes that were waiting for a
charity shop drop). Food played a really important part in these evening with
cauldrons full of pumpkin soup being served alongside barbequed sausages and
roasted chestnuts. And although I may not have a bonfire to huddle around on
this cold autumnal evening I’ve been busy in the kitchen instead cooking up
this batch of gluten free cornbread muffins that would be perfect dunked in
some of the pumpkin soup my mum always makes at this time of year.
INGREDIENTS
400g coarse
yellow cornmeal / polenta
1
teaspoon salt
2 teaspoons
paprika
100g grated
gruyere cheese
1
teaspoon baking soda
2
teaspoons baking powder
1 egg
50g
melted butter
345 ml
buttermilk
Preheat your oven to 200ºC / 400°F.
Grease a 12 pan muffin tin with a little vegetable oil.
Place the cornmeal, salt, paprika, baking soda and baking powder in a
large bowl and mix until fully combined. Then fold in the grated cheese.
In separate bowl beat together the egg, butter and butter milk.
Pour the wet ingredients into the dry and fold together until combined.
Dollop the mixture into each of the muffin tins. Sprinkle with a little extra
cheese and bake for 20 to 30 minutes until golden brown.
Remove from the oven, use a palette knife to remove the muffins from the
tin and serve warm.
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