Mini Corn breads with Tomato & Peppers

Ingredients
1 egg
260 ml skimmed milk
200 ml vegetable oil
120g strong white flour
80g fine polenta
80g coarse polenta
1 teaspoon baking powder
1 teaspoon salt
1 red pepper
8 cherry tomatoes

Optional
greek basil  - small leaf
dried oregano
ground pepper
drizzled olive oil

Method
1. Preheat oven to 200°C/400°F/Gas6
2. Grease 6 x 10cm loose based fluted tart tins.
3. Separate the egg, put the yolk in a large bowl, add the milk, vegetable oil, flour, polenta, baking powder and salt.
4. Whisk the mixture well until smooth.
5. Leave on the side to allow the polenta to soak up the liquid.
6. Cut the tomatoes into quarters, cut the peppers into half, remove the seeds and slice thinly .
7. In a small clean bowl whisk the egg whites (using an electric hand whisk) until it forms stiff peaks.
8. Fold the whipped eggs whites gently with a large spoon into the polenta mixture, making sure that the egg whites are mixed in thoroughly - but don't loose the batters lightness.
9. Spoon the batter into the tins almost to the top.
10. Sprinkle over the top with tomatoes and peppers.
11. Optional additions of ground black pepper, herbs and a drizzle olive oil all add flavour and colour.
12. Bake in a preheated oven for 15-20 minutes.
13. Cool, remove from the tins and serve.