Polenta, Coriander & Corn Muffins

Polenta, Corn and Coriander (Cilantro) Muffin recipe - mypoppet.com.au

I did a little bit of baking last week, just a few things for Emma’s lunchbox that would freeze well and save me in a tight squeeze.

As well as some individual banana cakes, I made some savoury Polenta, Coriander and Corn Muffins that can occasionally replace her favourite vegemite sandwich.

polenta cilantro corn muffin

The inclusion of polenta makes them a filling snack, and even though it does make them crumblier than a muffin made with finer ground corn meal (or just regular flour), the slightly crunchy texture is very pleasant.

If you don’t like coriander (cilantro), just replace it with the equivalent amount of parsley or chives.

polenta cilantro and corn muffins

These taste really good straight out of the oven, and I probably ate about three before any pictures were taken! With a good smear of butter, even better.

They freeze well and for best flavour, blast them in the microwave for 20 seconds for that fresh baked taste.

Polenta, Corn and Coriander (Cilantro) Muffin recipe - mypoppet.com.au

Polenta, Coriander & Corn Muffins

Polenta, Coriander & Corn Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These polenta and corn muffins make a tasty lunchbox snack. Even better, they taste really good straight out of the oven with a good smear of butter. They freeze well, and for best flavour, blast them in the microwave for 20 seconds for that fresh baked taste. Coriander (cilantro) can be replaced with chives or parsley.

Ingredients

  • 160g Butter (melted)
  • 1 cup Self Raising flour
  • 3/4 cup fine Polenta (or fine cornmeal)
  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp ground paprika
  • 1/4 cup fresh coriander (cilantro) chopped (optional)
  • 1 cup well drained corn kernels
  • 2 tbsp sunflower or pumpkin seeds (optional)

Instructions

  1. Preheat oven to 180C (350F)
  2. Line a regular 12 hole cupcake/muffin tin with paper liners
  3. In a small bowl, combine melted butter, milk and coriander.
  4. In a large bowl combine all other ingredients except for seeds.
  5. Make a well in the dry ingredients and add liquid to well, stir until just combined.
  6. Spoon into 12 muffin cases and sprinkle seeds on top (optional)
  7. Bake for 15-20 minutes or until a skewer comes out clean.
  8. Cool on a rack - or just eat them straight out of the oven.

Notes

These muffins are quite crumbly due to the lower gluten content as cornmeal replaces some of the wheat flour. The coarser the polenta (cornmeal) the more they will crumble.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 116 Total Fat: 2.1g Saturated Fat: 0.6g Cholesterol: 28mg Sodium: 156mg Carbohydrates: 21.4g Fiber: 1.2g Sugar: 5.2g Protein: 3.7g

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