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Gluten-Free Cheesy Corn & Capsicum Muffins
Ingredients
  • 500ml (2 cups) milk
  • 170g (1 cup) instant polenta
  • 2 teaspoons extra virgin olive oil
  • 1 red capsicum, deseeded, finely chopped
  • 130g (1 cup) gluten-free self-raising flour
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons gluten-free smoky seasoning
  • 2 eggs, lightly whisked
  • 300g can corn kernels, drained
  • 120g cheddar, coarsely grated
  • 2 green shallots, thinly sliced, plus extra to serve
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