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.
Servings 12 servings
Equipment
- 12-cup muffin tin
- Non-stick spray
Ingredients
- 2 cups Pureed corn fresh
- 2 Eggs
- 1/2 cup Corn oil
- 1 cup Mascarpone
- 2 cups All purpose flour
- 1/2 cup Sugar
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Fenugreek optional but a complimentary flavor
- 1/2 tsp Nutmeg to sprinkle on top
Instructions
- In a large bowl, whisk the pureed corn, eggs, oil and mascarpone until well blended.
- Stir in the dry ingredients, saving the nutmeg to sprinkle on top just before baking.
- Prepare the muffin tin with non-stick spray, if the pan is not silicone. Divide the batter evenly into the prepared pan.
- Bake at 350 for about 25 minutes, or until tester comes out clean. Cool.