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Polenta Muffins with Rosemary, Parmesan, and Olive |
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Jim Hogan - Oct 05,2014
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| Polenta Muffins with Rosemary, Parmesan, and Olive Oil | | Source: America's Test Kitchen | | | Active Time: 20 Minutes | | Total Time: 40 Minutes | Makes 12 muffins | | | You can substitute cornmeal for the polenta here if necessary; however, the texture of the muffin will be finer and more cakelike. Coarsely grated Parmesan adds a nice texture to these muffins and helps prevent the cheese from burning; to grate the cheese coarsely, use the large holes of a box grater. Do not substitute finely grated or pre-grated Parmesan.
INGREDIENTS | 2 cups (10 ounces) all-purpose flour | | 1 cup (5 ounces) polenta | | 1 tablespoon minced fresh rosemary | | 1 1/2 teaspoons baking powder | | 1 teaspoon baking soda | | 1/2 teaspoon salt | | 3 ounces Parmesan cheese, grated coarse (1 cup) | | 3/4 cup sour cream | | 1/2 cup whole milk | | 1/2 cup (3 1/2 ounces) sugar | | 6 tablespoons extra-virgin olive oil | | 2 large eggs | | | DIRECTIONS | Adjust oven rack to middle position and heat oven to 400 degrees. Grease 12-cup muffin tin. | | Whisk flour, polenta, rosemary, baking powder, baking soda, and salt together in large bowl. Stir in 1/2 cup Parmesan, breaking up any clumps, until coated with flour. In separate bowl, whisk sour cream, milk, sugar, oil, and eggs together until smooth. Gently fold sour cream mixture into flour mixture with rubber spatula until just combined; do not over mix. | | Using greased 1/3-cup measure, portion batter into prepared muffin cups. Sprinkle remaining 1/2 cup Parmesan over top of muffins. Bake until golden brown and toothpick inserted into center comes out clean, 15 to 20 minutes, rotating pan halfway through baking. Let muffins cool slightly in pan before removing. Serve warm or at room temperature. | | | Recipe reprinted by permission of America's Test Kitchen. All rights reserved. |
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