Pumpkin polenta muffins

    Pumpkin polenta muffins


    71 people made this

    About this recipe: These pumpkin muffins are deliciously wholesome. They are enriched with polenta and dotted with pecans. Serve for breakfast, general snacking or as a side with soups or stews.

    Makes: 12 

    • 125g plain flour
    • 100g dry polenta (cornmeal)
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 2 eggs, well beaten
    • 250g pumpkin puree
    • 110g dark brown soft sugar
    • 4 tablespoons rapeseed oil
    • 110g coarsely chopped pecans

    Prep:10min  ›  Cook:18min  ›  Ready in:28min 

    1. Preheat oven to 220 C / Gas 7. Grease muffin tins or line with paper cases.
    2. In a large bowl, stir flour, polenta, baking powder, bicarbonate of soda and salt. In a small bowl, stir together the eggs, pumpkin puree, sugar and oil.
    3. Make a well in the centre of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin holes.
    4. Bake in preheated oven for 15 to 18 minutes, until a skewer inserted into centre of a muffin comes out clean.

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