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–+ servings
A 6-cup muffin tin with gluten-free tomato relish muffins inside. Behind the muffin tin is a bunch of coriander and an open jar of tomato relish.

Tomato Relish And Corn Muffins

Recipe by Cara Boatswain | Photography by Brandee Meier
A cross between a savoury muffin and cornbread, these tomato relish and corn muffins can be enjoyed as a snack or as a side dish.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Appetizer, Side Dish, Snack
Servings 10 people

Ingredients
 

  • 265 g fine polenta
  • 80 g gluten-free plain flour
  • 2½ teaspoons gluten-free baking powder
  • 1 teaspoon smoked paprika
  • ½ bunch coriander roughly chopped
  • 125 g creamed corn
  • 1½ cups almond milk
  • 2 eggs
  • 6 tablespoons dairy-free margarine melted
  • ¼ cup gluten-free tomato relish

Instructions
 

  • Preheat oven to 190°C and line 10 x holes of a muffin pan with paper cases.
  • Place polenta, flour, baking powder,paprika and coriander in a large bowl.
  • In a jug combine corn, milk, eggs and margarine. Whisk to combine, then pour the contents of the jug into the dry ingredients and stir gently.
  • Divide the batter between the prepared muffin cases. Place a dollop of relish on top of each muffin and use a knife or skewer to swirl relish through the batter.
  • Bake in preheated oven for 25 minutes or until firm and golden.
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