Sunday, August 22, 2010

Savoury Polenta Muffins


I made these for Titus, to have as a snack, but they're pretty darn delicious for grown-ups as well! I've stashed them all in the freezer, and they thaw quickly in the microwave. Titus loves coriander, which is why I used that, but it'd taste great with basil as well. For younger kids, feel free to omit the salt and sugar. And use whatever cheese you want - I went with a mild one since I happened to have a lot of it, but sharper would certainly add more flavor.

Savoury Polenta Muffins
(printable recipe)
About 40 mini muffins

200 g all-purpose flour
100 g polenta (or cornmeal)
1 tsp salt
1 tsp baking powder
1 tsp sugar
1 tsp baking soda
2 eggs
50 ml neutral oil
200 ml buttermilk (or filmjolk, or a mild yogurt)
70 g parma ham (or similar)
150 g cheese, grated
100 ml fresh coriander, finely chopped

Mix flour, polenta, salt, baking powder, sugar and baking soda in a bowl. Add the eggs, the oil and the buttermilk and stir to combine. Add cheese, ham and coriander.

Fill in mini paper muffin cups, preferably placed in a mini muffin tin to help them hold their shape. Bake at 200°C - mine were done after 13 minutes (in my fan-assisted oven). Larger muffins will take a bit longer.

Recipe in Swedish:
Matmuffins med polenta


Unknown said...

This looks divine, love it

bostonian Couture said...

You site saved me! i was looking for recipes and stuff. nice blog!

Anonymous said...

Your one-year-old likes cilantro??? That's quite a sophisticated palate for a little kid! The muffins do look delicious.

Tom Bush said...

I made these with cheese and fried onion and served with a chilli - delicious!

Michaela said...

Thank you for this yummy recipe. I used what I had in my fridge: half buttermilk and half yogurt, grated parmesan cheese, fresh chives instead of cilantro and they turned out just great!

Anonymous said...

Thanks so much, followed the recipe but added some left over roast pumpkin from the night before. So yummy!