Categories: November, picnic

Ingredients

• 350g plain flour
• 1 tbsp baking powder
• 50g quick-cook polenta
• 1/2 tsp mild chilli powder, plus extra to sprinkle
• 2 carrots (about 150g), grated
• grated zest and juice of 1 orange
• 175ml milk
• 75g butter, plus 75g melted, plus extra to grease
• 2 medium eggs, beaten
• 125g soft cream cheese
• 100g Cheddar, coarsely grated
• 100g Red Leicester, coarsely grated
• 3 tbsp milk
• small handful of snipped fresh chives

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Sift the flour and baking powder into a large bowl and stir in the polenta, chilli, carrot and orange zest. Beat the milk, melted butter and eggs in a bowl, then stir in the dry ingredients with the orange juice until just combined – don’t over-mix.

2. Spoon the mixture into 2 lightly buttered deep 12-hole mini muffin tins. Sprinkle with extra chilli powder and bake for 12-15 minutes, until risen and golden. Cool in the tin for 5 minutes and transfer to a wire rack.

3. Mash the remaining ingredients, not the chives, add black pepper and sprinkle with the chives. Split the muffins and sandwich together with the spread.

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