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Tuesday, August 26, 2008

Muffins of the Savory Kind

It is nice to have alternatives for bread or sweet muffins, such as this one, Corn Muffins. It's very simple to make as well.

The 'corn' part is from Polenta, which is actually a ground cornmeal and is a staple food around Europe, especially Northern Italy.

To make a yield of 12 small muffins (or 6 large ones) you'd need:
1/2 cup plain flour
1.5 tspns baking soda
a good pinch of caster sugar
pinch of salt
60 g polenta
100ml milk
1 tspn corn oil
1 egg

For this I used sundried tomatoes in oil, black olives, cracked black pepper and dried chili. This is the optional part where the baker has flexibility on what to add!

Sift first 4 ingredients together, then add polenta. In a separate bowl/pitcher, mix wet ingredients. Pour over dry ingredients, mix until combined, then fold in the last remaining ingredients or the flavorings opted for.

Spoon into muffin trays and bake for 12-15 minutes on 220C.


Those Who Stopped By

Scribe's Notes

This pitstop is where incoherent ramblings seem to have meaning, where things or events are thought of and assessed, where great things are documented and perhaps any not-so-good happenings are written down in attempt to be forgotten!

So from the diversely abstract to the intensely specific, it's off to making tracks, and it is here where it stops for a thought or two.

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