I love these moist light cornbread type muffins which are a little healthier made with the addition of ground almonds. They are great with savory dishes like chili, as well as a snack on their own with jam or honey. I never use paper liners with these, I like the crunchy golden outside that goes all the way down to the bottom of the muffin!
- 1c/125g plain all purpose white flour
- 1/2c/90g fine polenta (fine cornmeal)
- 1/2c/60g almond flour (ground almonds)
- 1 level TBSP baking powder
- 1 TBSP honey or Agave Syrup
- 1 egg
- 8oz/250ml milk or buttermilk
- 3 tbsp melted butter
- Preheat the oven to 400f/200c & grease 8 (or all 12) of the cups in a standard muffin pan (see notes at the bottom).
- In a mixing bowl large enough to hold all the ingredients, whisk the flour, polenta, almonds and baking powder together just to combine. Set aside.
- Whisk the honey, egg, milk and butter together to combine and pour into the dry mixture.
- Mix the batter just until no dry pockets remain. Be sure to scrap any dry ingredients up off the bottom of the bowl while mixing.
- Divide the mixture evenly between the prepared muffin pan cups and bake for 12 to 15 minutes, or until lightly golden on top and firm to the touch (NOTE: If you are uncertain, a toothpick inserted in the center should come out with only a few moist crumbs on it).
- Remove the muffin pan from the oven and let rest for a few minutes before removing the muffins.
Serve warm – Makes 8 to 12
- If you want big muffin tops (like in the picture) then only make 8.
- Cool leftover muffins completely before storing in an airtight container. Muffins will keep for only a day or two.