Mini Polenta Muffins

Very yummy savoury muffins that you can add whatever extra fillings you like too- I added red and green peppers, chilli flakes and coriander, but some nice sausage or sundried tomatoes would be great too, some spring onions, some corgette, whatever really!

Here’s the recipe/cals:

Mini Polenta Muffins


*Makes 24 small, or 12 larger.  Recipe doesn’t rise v much, so can fill muffin cases to the brim which should therefore fit in 12 cases.  I didn’t know how much rise there’d be, so I half filled 24 cases, making 24 mini muffins.


  • 265g wholemeal self raising flour = 879c
  • 175g polenta = 591c
  • 30g caster sugar = 122c
  • 1 tsp baking powder = 0
  • pinch salt = 0
  • 250g tub light Dairy Farmers Sour Cream (alternatively 250ml butter milk) = 497c
  • 100g butter, melted = 715c
  • 1 egg = 69c
  • teaS chilli flakes = 0
  • 37g green pepper, diced small = 7c
  • 66g red pepper, diced small = 20c
  • 7g coriander, finely chopped = 3c

Total 2903 / 24 muffins = 120c per muffin


  1. Preheat oven to 175c
  2. Mix sifted flour, polenta, sugar, baking powder and salt in a bowl.
  3. Chop any additions and add them to the dry mix.
  4. In a separate bowl, mix up your butter milk, melted butter and egg.
  5. Stir dry ingredients into wet ingredients till just combined.  If a bit too dry, add a small dash of water.  Mixture should be thick/textured- should not be goopy.  Might look different if using butter milk instead of sour cream though, so this relates to sour cream usage.
  6. Spoon into cupcake/muffin cases and cook in the oven for c. 35 mins.
  7. Enjoy!

*** Note:  Original recipe said 20 mins in the oven, but mine took an extra 15 minutes more to go golden brown.  Probably due to sour cream instead of buttermilk at a guess, so depending what you’re using, check after 20 mins to see how they’re doing.


For a lower cal version:

  • Use marge instead of butter
  • Use butter milk or skimmed milk with lemon/vinegar instead of sour cream.
  • Omit sugar altogether.  Orig recipe said 60g, but I cut it in half for this first attempt, but since they’re savoury muffins I might omit the sugar altogether next time as I don’t think it’s really necessary.
  • Could use egg whites instead of whole egg?

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