Tropical Corn Muffins

    Tropical Corn Muffins


    9 people made this

    About this recipe: A deliciously moist muffin, which is packed full of flavour and texture. They are made with polenta and couscous and flavoured with dried mango and bananas.

    Serves: 12 

    • 140g dry polenta or cornmeal
    • 175g couscous
    • 3 tablespoons dark brown soft sugar
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 50g chopped dried mango
    • 2 very ripe bananas, mashed
    • 2 eggs
    • 4 tablespoons vegetable oil
    • 1 teaspoon vanilla extract
    • 250ml buttermilk

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 200 C / Gas 6. Mix together the polenta, couscous, dark brown soft sugar, baking powder, bicarbonate of soda and salt in a bowl. Stir in the dried mango.
    2. Whisk together the mashed bananas, eggs, vegetable oil, vanilla extract and buttermilk. Stir the polenta mixture into the banana mixture and let the batter rest until the couscous absorbs some of the moisture, about 5 minutes. Spoon the batter into ungreased muffin tins, filling them 2/3 full.
    3. Bake in the preheated oven until lightly browned and a skewer inserted into the centre comes out clean, about 15 minutes. Cool in the tins for 10 minutes before removing. Serve warm or at room temperature.

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