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| Sweet Corn Muffins Recipe on other photo (Photo credit: Wikipedia) |
These muffins are inspired by Italian polenta, a term that refers to cornmeal that is cooked in water or stock and eaten while soft for breakfast or as a side dish. The traditional preparation uses coarse ground cornmeal. For these muffins, medium ground cornmeal may be substituted for Italian polenta and will result in muffins with a slightly different but equally appealing texture. Instant polenta is also available but lacks the hearty texture of the long cooking variety.
The next time you want muffins, bring that Italian goodness into your taste buds with polenta muffins with fresh herbs. And there can only be one thing that the household will say, delizioso!
You will need:
1 1/2 cups (7 1/2 oz/235 g) all-purpose (plain) flour
1 1/4 cups (6 1/2 oz/200 g) regular or instant polenta
3/4 cup (3 oz/90 g) cake (soft-wheat) flour
1/4 cup (2 oz/60 g) sugar
1 tablespoon baking powder
1 teaspoon baking soda (bicarbonate of soda)
1 1/2 teaspoons salt
1/2 cup (4 oz/125 g) cold unsalted butter, cut into small pieces
1/3 cup (3 fl oz/80 ml) olive oil
3 large eggs
1 1/3 cups (11 fl oz/345 ml) buttermilk
1/4 cup (1/2 oz/15 g) packed chopped fresh flat-leaf (Italian) parsley
2 tablespoons minced fresh chives
2 tablespoons minced fresh savory, marjoram, or basil
Here's how:
Preheat the oven to 375 degrees F. Grease 11 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
In a bowl, stir together the all-purpose flour, polenta, cake flour, sugar, baking powder, baking soda, and salt. Using an electric mixer on low speed, add the butter and olive oil and beat until thick crumbs form. Add the eggs, buttermilk, parsley, chives, and savory. Beat just until the mixture is smooth and the herbs are evenly distributed. Do not overbeat.
Spoon the batter into each muffin cup, filling it level with the rim of the cup.
Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan(s) to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter.
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