Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Maple syrup butter
Batter
Topping
Utensils
12-hole muffin tray (each hole approx. 7 cm in diameter), greased and floured
How it's done
Maple syrup butter
Using the whisk on a mixer, beat the butter, maple syrup and salt in a bowl for approx. 2 mins. until light and fluffy, then cover and chill.
Batter
In a bowl, mix the flour with all the other ingredients up to and including the salt. Whisk the milky water, butter and eggs, add, mix. Transfer the batter to the prepared muffin tin.
Topping
Spread the polenta and cheese on top of the batter.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the muffins from the tin and leave to cool on a rack. Serve with the maple butter.
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