Herb and spice polenta muffins

    Herb and spice polenta muffins

    Recipe photo: Herb and spice polenta muffins
    1

    Herb and spice polenta muffins

    (8)
    30min


    7 people made this

    About this recipe: These moist corn muffins are flavoured with fennel and thyme for a sweet, fragrant taste of field and garden baked right in to every bite. Yum - herbs and spice and everything nice!

    Ingredients
    Serves: 8 

    • 280g plain flour
    • 35g polenta
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 1/2 tablespoons dried thyme
    • 1 1/2 tablespoons crushed fennel seeds
    • 1 pinch ground black pepper
    • 1 pinch salt
    • 4 tablespoons caster sugar
    • 240ml soya milk
    • 1 egg
    • 1 egg yolk
    • 120ml vegetable oil

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 190 C / Gas 5. Grease a muffin tin or line with muffin cases.
    2. In a large bowl whisk together the flour, corn meal, baking powder, bicarbonate of soda, thyme, fennel seeds, salt, pepper and sugar. Make a well in the centre, and pour in the soya milk, egg, egg yolk and oil. Stir just until blended. Spoon into the prepared muffin tin, filling cups about 3/4 full.
    3. Bake for 18 to 20 minutes in the preheated oven, until the tops of the muffins spring back when lightly pressed. Cool in the tin for at least 5 minutes before removing from cups.
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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (8)

    by
    12

    I LOVE THESE MUFFINS! They've fast become my favorite snack and breakfast. I wanted to get 12 muffins instead of 8, so I increased the cornmeal to 1 cup, substituted buttermilk for the soy milk, 2 whole eggs, and increased the vegetable oil to 1 cup - still a tad dry, but I like them that way. I used fresh fennel - about 2 Tbl - from the Farmer's Market (why I tried this recipe in the first place), and added fresh rosemary and basil - 1 Tbl. each - plus the dried thyme. I think you could use any herbs you wanted or had on hand. I also used whole wheat flour for all-purpose and local raw honey for the sugar. These muffins just get better and better every day and are good cold, warm, on their own or with a meal.  -  07 Jul 2009  (Review from Allrecipes US | Canada)

    by
    8

    These are good when made by substituting whole wheat flour for the all purpose flour and honey for the sugar! They are best when cold, when the flavors of the thyme and fennel really come through!  -  30 Mar 2009  (Review from Allrecipes US | Canada)

    by
    4

    This is an interesting corn muffin. It's different...not one I'd probably make again, but only because it just didn't "wow" me. If I were a regular chili maker, this might be my muffin of choice.  -  13 Mar 2011  (Review from Allrecipes US | Canada)

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