Savory polenta muffins. Absolutely delicious, easy vegan muffin recipe with only 6 ingredients.
Savory muffins are perfect for the lunchbox and both kids and adults will love them.
If you've never tried polenta muffins, this is a perfect time for it. This simple savory polenta muffins recipe is easy to make and calls for only six ingredients. Baking time is a bit longer than acceptable 30 minutes, but these muffins are well worth the wait.
When mixing all the ingredients your muffin batter will be runny, but don't let that scare you. After baking, they will look like mine.
How to make polenta muffins?
Polenta muffins are a mini portioned cornbread. They are perfect grab-and-go, perfect for breakfast, and pairs well with soups like my Coconut lentil soup, Lentil spinach soup, salads, Tofu scramble. However, they are also delicious on their own.
The process of making this polenta muffin bread is simple and preparation takes only 5 minutes. First step is mixing all the dry ingredients (polenta, all-purpose flour, salt and baking powder) in a mixing bowl.
The next step is adding oil, stirring all together, and then adding water and stirring again until all is combined.
Grease the maffin pan and pour your mixture into a pan. Bake at 200°C (392°F) for 40 minutes.
To make sure your polenta muffins are ready, use a toothpick to test. Insert the toothpick in the center of a muffin. If the toothpick comes out clean, they are ready.
Let the muffins cool a bit before eating.
Savory polenta muffins
- 1 cup polenta
- 1 cup all-purpose flour
- 1½ tsp salt
- 1½ tsp baking powder
- ½ cup sunflower oil
- 1 ½ cup water
- Preheat oven to 200°C (392°F).
- In a mixing bowl, toss together polenta, all-purpose flour, salt, and baking powder.
- Add oil and stir to combine, then add water and stir again until combined.
- Grease muffin pan with oil and pour your mixture into a pan.
- Bake for 40 minutes. Test with a toothpick. It should come out clean.
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