Freshly harvested corn, mascarpone and a pinch of fenugreek for a very different take on polenta, in a hand-held muffin.
Freshly Harvested Corn
A lazy week-end brunch in August. I can think of nothing I enjoy more than a European Brunch: Breads, Fruits, Tea or Coffee.
Since it is late in August, corn is quite abundant here on the east coast. Some of the best polenta I have ever made, was made from fresh corn.
Farmer’s markets in August, inspire me to buy more corn, shuck and freeze for a favorite recipe in October – Halloween Pepper Bacon Cornbread Skulls!
But for breakfast/brunch? Too salty! And so, I created these lovely Polenta Muffins with just the right amount of sweetness.
Mascarpone makes for a decadent substitute for parmesan cheese, and the fresh sweet corn doesn’t require much in the way of sugar to sweeten these muffins.
When sun ripened, corn is deliciously sweet, I find myself planning for corn dessert recipes too. In fact, another favorite summertime recipe I make with fresh corn Corn Ice Cream. That’s right!
The milky sweet juices extracted from fresh corn kernels makes for a beautiful ice cream, so you can only imagine how naturally sweet these polenta muffins are, with only a smidge of extra sugar.
Fast. Easy, and will keep in the fridge for several days, or freeze.
- Fresh corn
- Corn oil
- Baking powder
- Baking soda
- Fenugreek (optional)
- Food processor or blender – to puree the corn
- Mixing bowl
- Wire whisk
- Measuring cup
- Measuring spoons
- Wooden spoon
- Muffin tins
- Paper muffin paper cups
My Muffin Madness Cookbook
Now that I’ve got you thinking outside the box about muffins, are you ready to try other creative and delicious muffin recipes you won’t find anywhere else?
Hot off the press this year: My Muffin Madness Cookbook!
Fresh Corn Polenta Muffins
- Pureed Corn – 2 cups (fresh)
- Eggs – 2
- Corn oil – ½ cup
- Mascarpone – 1 cup
- Flour – 2 cups
- Sugar – ½ cup
- Baking Powder – 2 tsp
- Baking Soda – ½ tsp
- Salt – ½ tsp
- Fenugreek (optional but a delightful flavor) 1 tsp
- *Nutmeg to sprinkle on top (optional)
- Blend the first four ingredients. Stir in the remaining ingredients. Place in prepared muffin tins. Sprinkle the top with a little nutmeg.
- Bake at 350 for about 25 minutes, or until tester comes out clean. Cool.