Herb and spice polenta muffins

    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!

    7 people made this

    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

    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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