We eat a lot of polenta in our house. Usually as a bread replacement, but also in casseroles (polenta lasagna for example). So it only comes naturally to make a dessert using corn meal. I hope you like these muffins as much as we do!
Almond Corn Meal Muffins
Makes 12 muffins
6 eggs, beaten
½ cup maple syrup
3 tablespoons olive oil
2 teaspoons vanilla extract
1 cup almond flour
½ cup corn meal
½ teaspoon salt
1 teaspoons baking powder
Preheat oven to 350F.
Mix the dry ingredients (almond flour, corn meal, salt, baking powder) in a big bowl.
Mix the wet ingredients (eggs, maple syrup, olive oil, vanilla extract) in another bowl.
Fold in the wet ingredients over the dry ones.
The batter will be runny. Do not worry, the muffins will bake nicely and they will turn out moist and crumble-free.
Pour into muffin cups. Make sure you mix the batter well before you pour into each muffin cup as the dry ingredients tend to settle at the bottom of the bowl.
Bake for 20-25 minutes. In my oven the muffins need 23 minutes to become lightly browned on top and baked inside (check with a toothpick if they are done inside).
Do you use corn meal in your recipes? If yes, what do you usually make with it?