• 130 grams plain flour
  • 160 grams fine polenta/cornmeal
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 240 millilitres buttermilk
  • 115 grams unsalted butter, melted
  • 30 grams light agave syrup
  • 2 large eggs
  • 30 grams cheddar cheese, finely grated, plus 25 grams extra for sprinkling
  • 3 small hot dog sausages, cut into thin rounds
  • 1 tablespoon chives, finely chopped


  1. Preheat oven to 200 C / 180 C fan.
  2. Lightly coat a 24-cup mini muffin tin (or 2 x 12 holes) with nonstick spray or grease with butter and set aside.
  3. In a large bowl, combine the flour, polenta, bicarbonate of soda, paprika, salt and pepper.
  4. In a measuring jug or second bowl, whisk together the buttermilk, butter, agave, eggs and cheese. Pour the wet mixture over the dry ingredients and stir to combine until just until combined - try not to over mix.
  5. Stir through the hot dog rounds and chives and then scoop divide the batter between the muffin holes.
  6. Sprinkle with the remaining cheddar cheese and place into the oven to bake for 8-10 minutes, or until golden brown.
  7. Remove from oven and cool on a wire rack.