Name: Corn and polenta muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3/4 cup plain flour; 3 teaspoon baking powder; 3/4 cup polenta; 1/3 cup chopped sun-dried tomatoes; 4 green onions, thinly sliced; 300 millilitre tub light sour cream; 125 gram can creamed corn; 2 eggs, lightly beaten; 1/3 cup vegetable oil

Corn and polenta muffins

These light and fluffy savoury muffins are perfect for a work or school lunch box. Packed full of juicy corn, fluffy polenta and delicious sun-dried tomatoes, these are a great vegetarian on-the-go treat that will keep you fueled for hours.

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Makes 12 Item

Prep

15M

Cook

20M

Total

35M

Ingredients

3/4 cup plain flour

3 teaspoon baking powder

3/4 cup polenta

1/3 cup chopped sun-dried tomatoes

4 green onions, thinly sliced

300 millilitre tub light sour cream

125 gram can creamed corn

2 eggs, lightly beaten

1/3 cup vegetable oil

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a 12-hole muffin pan.

2.In a jug, whisk together sour cream, corn, eggs and oil.

3.Sift flour and baking powder together into a large bowl. Stir in polenta, tomatoes and onion. Make a well in the centre of the dry ingredients and pour in sour cream mixture. Season to taste. Mix lightly until just combined.

4.Divide mixture among recesses. Bake for 15-20 minutes, until cooked when tested with a skewer.

These are a great breakfast style muffin. They can also be served with a spicy soup or stew. These muffins freeze well, as do all muffins on this page.
Note

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Ingredients

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