Cut 70g of Apertina and blend with 180ml water. Crumble the remainder of the cheese and set aside. Use the blended cheese and water as the liquid for for the dough.

Mix the dough using the bread machine dough setting or by hand adding all the ingredients except the cheese and the Pepper.

If using the bread machine, add the additional ingredients when the alarm goes or, if no alarm, after 25 minutes. If kneading by hand, add the cheese and pepper after about 10 minutes of kneading and continue to knead for a further 5 minutes

Allow to rise

Meanwhile prepare the dusting: If you do not have a spice/coffee grinder then use fine semolina and ground black pepper however this is better if it can be ground fresh. Add the whole peppercorns into the spice mill and grind first. Then add the polenta and grind the polenta and pepper so it is fine enough for dusting. Put the polenta and black pepper mix into a small bowl.

Line baking tray with baking paper.

Tip out the dough onto a lightly floured surface and fold and shape into a long cylinder. Cut the cylinder into equal thirds (weigh if necessary though does not have to be exact). Roll each third again and cut into quarter. Take each piece of dough and roll in your hands, keeping them flat and parallel in a circular motion to form the muffin shape (not a ball). Dip both sides into the dusting and place on the baking tray and finally flatten slightliy with your hand. The 12 muffins will form 3 rows of 4 on your baking tray.

Cover and allow to rise for about an hour. Warm the oven to 180ºC Fan oven

Place the baking trays in the oven and bake for 12 minutes. If the you have more than one tray then you may want to swap shelves half way through and add a minute or two to the time depending on experience of your oven.

Transfer to a cooling rack. These are very soft when hot and so lift with a fish slice to place on the cooling rack.