Gorgonzola and smoked bacon polenta muffins

Paul Merry - Food Development Director
Makes 15 x 5cm wide small muffins
Prep time: 
20 minutes
Cook time: 
25 minutes
  • 100g smoked back bacon
  • 100g Gorgonzola cheese
  • 175g plain flour
  • 75g polenta
  • 1tsp baking powder
  • small pinch of salt and freshly cracked black pepper
  • 1tsp chopped mixed soft herbs (such as chives, parsley and basil)
  • 50g melted butter
  • 150ml full fat milk
  • 1 whole egg
  • smoked paprika for dusting
  1. Preheat the oven to 200°C and grease the chosen muffin moulds, I used a flexible oven safe rubber mould with each hole measuring 5cm wide x 3cm high.
  2. Cut the bacon in 5mm dice; heat a non stick frying pan and sauté the bacon until golden brown. Set aside and let the bacon cool completely.
  3. Weigh the flour, polenta, baking powder a very small pinch of salt and a grinding of black pepper in to a mixing bowl. Chop the chosen soft herbs and add to the flour. Crumb the Gorgonzola between your fingers and add to the flour. Stir to coat the cheese with the flour it helps to separate the cheese and it does not all get stuck together in a lump. Drain the cooked bacon on kitchen paper and add to the flour mixture.
  4. Melt the butter; add the milk and the egg whisk vigorously for a minute. Add the egg mixture to the flour, stir to mix, do not over work the mix, the secret for light muffins is to not mix it too much. Work light and fast.
  5. Spoon the mixture in to the prepared moulds; fill them to the top as they do not rise much, just a bit of a puff. Place the tray on the middle shelf of the preheated oven and bake for 25minutes. Once the muffins are cooked, remove the tray from the oven and dust it lightly with smoked paprika. Turn the muffins out on to a cooking rack and let them cool slightly before serving.