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The BEST Polenta Breakfast Muffins

My savoury polenta muffins are super easy and packed with flavour for a perfect breakfast, snack, or appetizer. 
Course Appetizer, Side Dish, Snack
Cuisine Italian, Mediterranean, Vegan
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 199kcal
Author Tajda Ferko

Equipment

  • Measuring cups or scales
  • Muffin/cupcake tin
  • Muffin/cucpake liners

Ingredients

Dry ingredients

  • ½ cup polenta / cornmeal
  • ½ cup plain flour
  • 2 teaspoon baking powder
  • ¾ teaspoon salt
  • 4 tablespoon fresh chives half this amount if using dry chives
  • ½ teaspoon garlic powder
  • 1 pinch turmeric
  • 1 teaspoon dry oregano

Wet ingredients

  • 2 tablespoon olive oil or other vegetable oil
  • ¾ cup water

Toppings

  • 4 tablespoon mixed seeds I used a mix of sunflower, pumpkin & flaxseed
US Cups - Metric

Instructions

  • Add all your dry ingredients to a bowl. Mix well.
  • In a large cup/mug, mix together your wet ingredients.
  • Pour the wet ingredients over your dry ingredients and stir until combined. Do not overmix.
  • Slowly pour the muffin mixture into a lined muffin tin.
  • Top off with seeds.
  • Bake at 356°F/180°C for 18-20 minutes.

Video

Notes

This recipe makes 4 muffins. Toggle the serving size in the recipe card above for a bigger/smaller batch. 
Tip 1 / Weight the ingredients: Using kitchen scales to measure out your ingredients in grams is a lot more precise than using cups. 
Tip 2/ Don’t overmix: Once you’ve added wet ingredients, stir until the mixture is just combined and then stop right away.
Tip 3 / Let them cool: Let the muffins cool down first to prevent them from sticking to the cupcake liner.
Make it gluten-free by swapping plain flour for GF plain flour (tried & tested)
Serving ideas - Enjoy as a snack, appetizer, pair them with a soup or stew, serve them with a dipping sauce or with a refreshing salad.
To store - Best enjoyed when they’re fresh (on the same day of baking). If you do have some leftovers, the best way to store them is in an airtight container at room temperature for 1-2 days.

Nutrition

Calories: 199kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 442mg | Potassium: 297mg | Fiber: 2g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg