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Cornmeal muffins made with instant polenta = Polenta Muffins.
Why use instant polenta rather than cornmeal? Texture.
These Polenta Muffins have a much softer cake-like texture than your normal run of the mill corn muffin, not that there’s anything wrong with a regular cornmeal muffin. I just like to change things up. If you want, you can make these exactly the same way as written here and use cornmeal. The only difference will be the texture. See, you have all the control.
These muffins have a softer texture than your normal run of the mill corn muffin
Be sure to use instant polenta, not regular long cooking polenta. If you use long cooking polenta, you will definitely have a different texture. I would call that texture “crunchy”.
I used a basil flavor extra virgin olive oil in this recipe, you don’t need to, but it does give it a lovely flavor. You could also use a pepper or a garlic flavored olive oil. Just depends on what you are serving it with and what flavor profile you want to embrace today.
If you want to make these gluten-free, it’s easy peezy. Just substitute all-purpose gluten-free flour for the all-purpose flour.
And of course, you can make these with fine cornmeal as well. Just doesn’t have the same ring.
Heat oven to 425°FIn a bowl mix together the dry ingredients. Stir well with a fork. In a separate bowl, whisk together the wet ingredients. Mix the wet ingredients into the dry ingredients, stir just to combine. Using a brush, lightly oil a muffin tin with olive oil. Spoon the batter into the muffin tin, filling them about 3/4 full. Place in the oven and bake for 15 to 20 minutes, or until a toothpick comes out clean when inserted into the center of the muffin. Serve hot.
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