Polenta & Almond Muffins

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!

Ingredients

• 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

Instructions

1. Preheat the oven to 400f/200c & grease 8 (or all 12) of the cups in a standard muffin pan (see notes at the bottom).
2. 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.
3. Whisk the honey, egg, milk, and butter together to combine and pour into the dry mixture.
4. Mix the batter just until no dry pockets remain. Be sure to scrape any dry ingredients up off the bottom of the bowl while mixing.
5. 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).
6. Remove the muffin pan from the oven and let rest for a few minutes before removing the muffins.

Serve warm – Makes 8 to 12

Notes

•  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.