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Polenta and corn muffins
Polenta and corn muffins
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Spicy corn and polenta muffins for bold flavor.
Ingredients:
  • Vegetable oil, for greasing
  • 90g (1/2 cup) polenta
  • 75g 1/2 cup) plain flour
  • 5.00 gm baking powder
  • 1 tsp dried chilli flakes
  • 2.40 gm salt
  • 1 egg, separated
  • 80mls (1/3 cup) buttermilk
  • 80mls (1/3 cup) sour cream
  • 60g (3 tbsp) butter, melted
  • 1 310g can corn kernels, drained
  • 1/2 red capsicum, de-seeded and diced
Instructions:
  • Preheat your oven to 180°C.
  • Gently coat 9 medium muffin pans with oil.
  • In a large bowl, mix together the polenta, plain flour, baking powder, chili flakes, and salt, then create a well in the center.
  • Combine the egg yolk, buttermilk, sour cream, melted butter, corn kernels, and capsicum in a bowl. Gently fold into the dry ingredients using a large metal spoon until just combined; leave the mixture slightly lumpy.
  • In a separate bowl, whip the egg white until soft peaks form, then carefully fold into the muffin mixture using a large metal spoon.
  • Pour the mixture into the greased muffin pans and bake in the preheated oven until golden and a skewer inserted into the center of a muffin comes out clean, about 25 minutes. Serve warm.

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