What's in Your Pantry: Blueberry-Polenta Muffin Tops

As part of my 12-post series over at Fitfare, I had to test a recipe that called for blueberries. I chose Blueberry-Polenta Muffin Tops because I was curious to see what impact the polenta would have on them. They tasted good, but did not hold their shape well.

When I make these again, I will double the recipe and just make regular old muffins with them. You can read the full review here.

Home Cookin 4.9 Chapter: Breads and Muffins

Blueberry-Polenta Muffin Tops 1 large egg
1/3 cup sugar
1/3 cup orange juice
1/2 tsp grated orange zest
1/4 cup canola oil
1/2 cup unbleached all-purpose flour
1/2 cup quick-cooking polenta
1 tsp baking powder
1/8 tsp salt
1-1/4 cups fresh or frozen blueberries, or 3/4 cup dried

Place a rack in the center of the oven. Preheat the oven to 350 deg. F.
Coat an 8-cavity muffin-top pan with cooking spray.

In a mixing bowl, using an electric mixer on medium-high speed, beat the egg with the sugar until thick and pale, 2 minutes. Mix in the juice, zest, and oil. Stir in the flour, polenta, baking powder, and salt. Mix in the blueberries. Spoon the batter into the prepared pan, filling the cavities to the top.

Bake 15 minutes, until a toothpick inserted into the center of a muffin top comes out clean and the tops are rounded and browned around the edges. Cool the muffin tops in the pan for 2 minutes. Unmold and cool on a wire rack. Serve warm or at room temperature. Tops keep for up to 3 days wrapped in foil.

Makes 8 muffin tops.

Per muffin top: 187 calories, 8 g fat, 1 g saturated fat, 3 g protein, 27 g carbohydrates, 2 g fiber
from 12 Best Foods Cookbook, by Dana Jacobi (Rodale, 2005)

What I already had on hand:

egg
sugar
oil
flour
polenta
baking powder
salt

What I bought:

Orange juice
blueberries