Ingredients:

Dry mix:

• 1 cup polenta (yellow corn flour)
• 3/4 cup self rising flour
• 1/4 cup castor sugar
• 2 teaspoons baking powder
• 1 teaspoon salt or to taste
• 1 teaspoon dried mixed herbs
• Black pepper and chilli flakes to taste
• 1 and 1/2 cup finely chopped mix vegetables such as fine green beans, bell peppers, peas, broccoli.
• 1/4 cup of small cubes of feta

Wet mix:

• 300 ml natural sour yoghurt
• 5 tablespoon sunflower oil
• 1 tablespoon of wine vinegar

Decorations:

• soft cream cheese
• chives
• paprika

Method:

• Sieve the flours, baking powder and seasonings together in one large bowl and add the remaining dry ingredients and mix.
• Whisk the wet ingredients separately in another bowl
• Add the wet mix to the dry ingredients and combine
• With the help of a mini ice cream scoop put one heaped scoop of the mixture into a greased and floured mini muffin baking tray or small muffin cases.
• Bake in a pre heated oven at 180c for 15 minutes or until a knife inserted in the middle of the muffin comes out dry
• Once baked, decorate with cream cheese, chopped chives and asprinkle of paprika.