Crunchy cheese muffins

I made these these crunchy cheese muffins again this evening. The recipe is available here; I used an extra 280ml of milk and another 50g of melted butter in place of the buttermilk (I didn’t have any) and wholemeal self-raising flour.

Apart from the buttermilk, the other ingredients are pretty much store cupboard staples so it’s a good recipe for using up polenta. They are delicious with soup – or just eaten warm straight out of the oven.

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