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 MuffinsWhat I already had on hand:
Blueberry-Polenta Muffin Tops1 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 bought: