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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 30 |
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By using polenta instead of corn meal you avoid the grit associated with traditional corn bread. Making a smoother subtler muffin. Serve with honey-butter or whipped cream. Ingredients:
2 c. flour |
3/4 c. polenta |
1 t. baking powder |
1/4 c. sugar |
1/2 t. salt |
2 eggs, beaten |
1/2 c. butter, melted |
1 c. milk |
Directions:
1. Sift flour into a large bowl, add the polenta, baking powder, sugar and salt, mix well.
2. Add the eggs, butter, and milk, stir until just combined.
3. Spoon into mini-muffin pan holes, filling to the top.
4. Bake 15-20 minutes, until lightly browned.
5. Turn onto wire rack to cool.
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