Mini polenta cupcakes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Mix flour, polenta, baking powder, 1 pinch of salt and paprika in a bowl. Beat the eggs with the whisk of the hand mixer for about 3 minutes until frothy, then add milk and oil. Add the flour mixture and continue beating for about 2 minutes.

2. 2

   Let the dough swell for about 15 minutes.

3. 3

   Finely grate the parmesan. Divide the dough into three. Stir the pesto into one part of the dough, the aiwar into another third of the dough and the parmesan into the remaining dough. Place paper cups in the hollows of a mini muffin tray (24 hollows).

4. 4

   Spread the dough in 8 of the moulds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes.

5. 5

   Roughly dice the gorgonzola and puree it finely with sour cream in a tall mixing bowl. Take the muffins out of the oven and let them cool down for about 5 minutes. Lift them out of the troughs and let them cool down on a cake rack.

6. 6

   Pour the gorgonzola cream into a piping bag with a perforated spout and squirt onto the muffins. Sprinkle with cress, capers and pepper.

Nutrition Facts

KCAL
80 kcal

CARBS
6 g

FATS
5 g

PROTEINS
3 g