Mini polenta cupcakes in three varieties

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 175 g Flour
  • 100 g Polenta
  • 2 TEASPOONS Baking Powder
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sweet peppers
  • 2 Eggs (Gr. M)
  • 175 ml Milk
  • 4 TABLESPOONS Olive oil
  • 50 g Parmesan (piece)
  • 2 TABLESPOONS green pesto (glass)
  • 2 TABLESPOONS Ajvar (glass; preparation of paprika)
  • 250 g Gorgonzola
  • 200 g Schmand
  • 7-10 Tbsp Cress
  • 7-10 Tbsp small capers
  • 7-10 Tbsp coarsely ground pepper
  • 24 (each 3.5 cm Ø) Mini paper baking cups
  • 7-10 Tbsp Piping bag with perforated nozzle

Directions

  1. 1

    Mix flour, polenta, baking powder, 1 pinch of salt and 1 teaspoon of paprika in a bowl. Beat the eggs with the whisk of the mixer for about 3 minutes until foamy. Stir in milk and oil. Stir in the flour mixture well.

  2. 2

    Let the dough swell for about 15 minutes.

  3. 3

    Finely grate the parmesan. Place paper cups in the hollows of a mini muffin tray (for 24 cups). Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Divide the dough into thirds.

  4. 4

    Stir the parmesan, pesto and ajvar into one third of the dough each. Divide each type of dough into 8 moulds. Bake in a hot oven for 10-15 minutes.

  5. 5

    Remove the cupcakes from the oven and let them cool down briefly. Lift them out of the troughs and let them cool down.

  6. 6

    Dice the gorgonzola roughly. Pour sour cream into a tall mixing bowl. Puree finely with a hand blender. Pour the gorgonzola cream into a piping bag with perforated spout. Spray on the muffins. Sprinkle with cress, capers and pepper to taste.

Nutrition Facts

KCAL
170 kcal
CARBS
13 g
FATS
10 g
PROTEINS
6 g