Overview
Cheesy Vegetarian POlenta Muffins
By Amy // Posted Feb 26, 2022 // Category Muffins, Savoury
My Cheesy Vegetarian Polenta Muffins are quick and easy to make, ready in just 40 minutes. I’d eat these every day as a savoury snack and I think they’d be perfect to take to picnics or gatherings.
I created this recipe thinking about the gorgeous polenta dishes I had in Romania. I love how polenta lends a subtle sweetness to the muffins and some added nutritional goodness (vitamins and minerals).
Also, how can you go wrong with the combination of corn, cheese and sundried tomatoes with the polenta. All these savoury ingredients come together wonderfully in these fluffy and moist muffins.
Check out my favourite muffin recipes.
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tips
1. Ingredients
Polenta is cornmeal that has been ground to a medium coarse consistency. I used Sostanza Polenta, but you would be able to find polenta quite easily in most supermarkets. It is important to remember that the buttermilk and also the eggs need to be at room temperature. The recipe calls for the use of canned corn (not creamed corn) that is drained, but you can also use frozen corn as well. Just let it defrost before using.
2. Equipment
You need a muffin tin, along with some muffin liners to make it easier to get the muffins out when baked. You also need a large mixing bowl, a whisk, a spatula, and a large bowl. To prepare the fillings, you would need a chopping board, knife and strainer.
3. Room temperature ingredients
Your buttermilk and eggs need to be at room temperature. Simply leave them on the counter for a few hours before baking. Cold ingredients can prolong the baking time and also result in a rough batter as the ingredients don’t come together as well.
4. Don’t overmix your batter
5. How do you make your own buttermilk?
You can make your own buttermilk at home. Place 300ml of room temperature milk into a measuring jug and then put in a tablespoon and a quarter teaspoon of white vinegar. Gently mix and let sit for 5 minutes before using. Your milk mixture should curdle, just like store bought buttermilk.
Preheat the oven to 200 C (390F) and spray a 12 muffin tray with oil spray or line with muffin liners.
Prepare the dry ingredients. Place the sifted flour, polenta, and salt into a large mixing bowl, then whisk together. Make a well in the middle to add the wet ingredients into.
Prepare the filling. Dice the sundried tomatoes into small pieces, drain the liquid from the canned corn and grate the cheese. Make sure you reserve some extra ingredients to top the muffins with.
Prepare the wet ingredients. In a large bowl, whisk the buttermilk, oil and eggs together. Pour the liquid into the dry ingredients. Gently fold until just mixed. Add the measured fillings (sundried tomatoes, corn, cheese) to the muffin batter and mix gently until the ingredients are evenly dispersed. Try not to over-mix.
Spoon the muffin batter equally into the muffin tin. Top each muffin with the reserved fillings (few pieces of corn, sundried tomatoes and a little cheese on each). Bake for 20-25 minutes or until a skewer comes out clean.
Serve warmed or cold with some chutney or butter. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 6 days. Freeze for up to 3 months.
Ingredients
Directions
Preheat the oven to 200 C (390F) and spray a 12 muffin tray with oil spray or line with muffin liners.
Prepare the dry ingredients. Place the sifted flour, polenta, and salt into a large mixing bowl, then whisk together. Make a well in the middle to add the wet ingredients into.
Prepare the filling. Dice the sundried tomatoes into small pieces, drain the liquid from the canned corn and grate the cheese. Make sure you reserve some extra ingredients to top the muffins with.
Prepare the wet ingredients. In a large bowl, whisk the buttermilk, oil and eggs together. Pour the liquid into the dry ingredients. Gently fold until just mixed. Add the measured fillings (sundried tomatoes, corn, cheese) to the muffin batter and mix gently until the ingredients are evenly dispersed. Try not to over-mix.
Spoon the muffin batter equally into the muffin tin. Top each muffin with the reserved fillings (few pieces of corn, sundried tomatoes and a little cheese on each). Bake for 20-25 minutes or until a skewer comes out clean.
Serve warmed or cold with some chutney or butter. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 6 days. Freeze for up to 3 months.
Servings 12
- Amount Per Serving
- Calories 338
- % Daily Value *
- Total Fat 17.8g28%
- Saturated Fat 5.5g28%
- Cholesterol 55mg19%
- Sodium 492mg21%
- Potassium 430mg13%
- Total Carbohydrate 35.5g12%
- Dietary Fiber 1.5g6%
- Sugars 5.3g
- Protein 10.4g21%
- Calcium 11%
- Iron 15%
- Vitamin D 27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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