I had spotted this polenta muffins recipe on Fourmi‘s blog a while back.
The first attempt led to a second : the sesame oil was much too strong for my taste. Which is why in my second version of these muffins, I proceeded to make some changes : as I was out of polenta, I replaced it with fine durum semolina. I garnished the muffins with mozzarella and black olives, and the sesame oil was replaced with peanut oil.
For about 8 muffins:
100 g of fine durum semolina
120 g of flour
15cl of milk
6 cl of peanut oil
10g of brown sugar
Salt and pepper
1 ball of mozzarella
1/2 can of pitted black olives.
Preheat the oven to 180 ° C.
Mix all the dry ingredients in large bowl.
Form a well in the center and pour in the milk and oil.
Mix well with a wooden spoon until the mixture is smooth.
It should be slightly elastic, not pasty.
Cut the mozzarella and black olives into small pieces.
Fold into batter.
Pour the mixture into the muffin tins. (I’m still a fan of my little paper cups).
Bake for about 20 minutes.
Let the muffins cool to room temperature.
This second batch of muffins disappeared so quickly, I had to fight to keep a couple for my pictures!
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