About this recipe:These deliciously moist muffins are quick to make. They do well with soups or chilli con carne. They are freezer friendly, so feel free to double the batch.
215g dry polenta (cornmeal)
100g plain flour
4 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1 teaspoon salt
4 tablespoons caster sugar
4 tablespoons vegetable oil
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat oven to 230 C / Gas 8. Lightly grease or line a 12-hole muffin tin.
In a large bowl, mix together polenta, flour, baking powder, bicarbonate of soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin tin.
Bake in preheated oven for 15 minutes or until a skewer inserted into the centre of a muffin comes out clean.
yummy and super-easy to make. I substituted wholewheat flour and home-made oat milk.
I was a little surprised though that after 25 minutes they still weren't as 'done' as i expected, eespecially since i used mini-muffin tins and not full size. - 05 Dec 2011