Herb Polenta Muffins

    35 minutes

    Serve these herb muffins with grilled vegetables, soups and salads, and eat them plain or spread with ricotta.

    2 people made this

    Serves: 12 

    • 225g plain flour
    • 1 tablespoon baking powder
    • pinch of salt
    • 1 tablespoon chopped fresh thyme
    • small handful of fresh basil leaves, torn into small pieces
    • 75g fine cornmeal or instant polenta, plus extra for sprinkling
    • 3 spring onions, thinly sliced
    • 2 tablespoons finely grated Parmesan cheese
    • 60ml extra virgin olive oil
    • 140g natural yogurt
    • 170ml milk
    • 2 eggs

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Use a 12-hole deep muffin pan. Line with paper cases. Preheat oven to 190 degrees C.
    2. Sift the flour, baking powder and salt into a large bowl. Stir in thyme, basil, cornmeal, spring onions and Parmesan until evenly combined.
    3. Beat the oil, yogurt, milk and eggs together in another bowl. Pour the egg mixture over the dry ingredients; mix only until just combined; a little dry flour should still be visible.
    4. Spoon mixture into cases and sprinkle with a little extra cornmeal. Bake for 20 minutes or until muffins are well risen, pale golden and just firm to the touch.
    5. Transfer to a wire rack to cool. Serve fresh, preferably slightly warm from the oven. These muffins are best eaten within 24 hours.

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    I just added some dried tomatoes and huuum!!!  -  02 Nov 2009