Rhubarb Cornmeal Muffins
These are the best cornmeal muffins I've ever made. Moist and sweet and crunchy on the tops. The rhubarb came from the garden and added just a bit of tartness to them. So good. I could have eaten them all in one shot. Being pregnant, that would not be entirely far fetched either.
All my past attempts have been little dry pucks of gritty sadness. I always try to convince myself that a lot of butter or jam will suddenly make them palatable. These ones were amazingly soft and moist. But the trick is instant polenta and a tiny bit of patience.
Initially I got impatient when they first came out of the oven and ate one immediately. It was moist, but just a tiny bit gritty still. I did my photo shoot anyway, and after 15 minutes I decided to eat an other. WOW. The residual heat and steam must have fully softened them and there was barely any crunch left, except for the tops which were just perfectly crispy. These would also make pretty good cupcakes if you iced them up.
Moral of the story. 15 minutes of patience made a huge difference.
- 1/2 cup instant polenta
- 1/2 cup light spelt flour
- 1/2 cup almond meal
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup fine sugar (Instant dissolving)
- 1/4 cup oil
- 1 tsp orange extract (use any flavours)
- 1/3 cup buttermilk (sometimes you needs just a bit more at the end)
- 1/3 cup chopped rhubarb
- Options: fresh berries, chocolate chips, peaches, etc.
- Preheat oven to 350
- Mix wet and dry ingredients into two separate bowls.
- Combine both mixtures then add the rhubarb or other add ins.
- Grease and line a muffin tin with 6 muffin cups.
- Evenly divide the batter into the cups (I used a 1/4 cup portion scoop)
- Bake for 14-17 minutes
- For golden crunchy tops: crank the oven to broil and cook the tops for an extra 1-2 minutes. Keep your eye on them.
- Let sit for at least 15 minutes to allow the steam to fully cook all the polenta.