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Fresh Corn Polenta Muffins
Freshly harvested corn, mascarpone and a pinch of fenugreek for a very different take on polenta, in a hand-held muffin.
Course
Bread Muffins u0026amp; Crackers, Muffin Madness
Cuisine
American Fusion
Prep Time
30
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
12
servings
Calories
300
kcal
Ingredients
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)
Instructions
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.
Nutrition
Calories:
300
kcal