Tuesday, 5 November 2013
Paprika and Gruyere Cornbread Muffins
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.
400g coarse yellow cornmeal / polenta
1 teaspoon salt
2 teaspoons paprika
100g grated gruyere cheese
1 teaspoon baking soda
2 teaspoons baking powder
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.