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
Savory muffin recipe made with polenta. Delicious cornbread muffin.
Ingredients
- 1 cup (2,4 dl) polenta
- 1 cup (2,4 dl) all-purpose flour
- 1½ tsp salt
- 1½ tsp baking powder
- ½ cup (1,2 dl) sunflower oil
- 1 ½ cup (3,6 dl) water
Instructions
1. Preheat oven to 200°C (392°F).
2. In a mixing bowl, toss together polenta, all-purpose flour, salt, and baking powder.
3. Add oil and stir to combine, then add water and stir again until combined.
4. Grease muffin pan with oil and pour your mixture into a pan.
5. Bake for 40 minutes. Test with a toothpick. It should come out clean.
Nutrition Information
Yield
9Serving Size
1Amount Per Serving Calories 58Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 469mgCarbohydrates 11gFiber 0gSugar 0gProtein 1g
If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.
Katie
I really want to try this recipe but I can not find sunflower oil at my local grocery store. I have avocado oil or olive oil. Can I substitute with them?
Emica D.
I have never used avocado oil so I can't answer for that. But I´ll recommend using any neutral tasting oil for this recipe, like grapeseed or canola oil. Olive oil might work if it´s light olive oil and hopefully, it won't have a large effect on the overall recipe.
Nina Wuest
Thank you for this recipe. I have just tried it and it worked out very well. I have added one tablespoon of flaxseed to have some fiber and good fat. I think next time I would cut a bit of salt and sunflower oil. Unfortunately I can't post the picture of those muffins I made.
Dewi
Can we subtitute the plain flour to almond flour for this receipe ?
Nicole
I used gluten free flour and they are surprisingly good! Texture is a big thing for me and this is pretty decent.
Carolina
What type of polenta did you use? I use Italian instant polenta, would that work?
Hannah
These are delicious! How long (and how) do you store them? Have you tried freezing?