Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish
Gluten free chilli cornbread
Ingredients
- 200g polenta or fine ground cornmeal
- 284ml pot buttermilk
- 25g butter
- 1 red chilli, deseeded and finely chopped
- 1 tsp baking powder (look for a gluten-free one)
- ¼ tsp bicarbonate of soda
- 50g frozen sweetcorn, defrosted
- 2 large eggs, beaten
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