Lemon and Oregano Polenta Muffins Recipe

Name: Lemon and Oregano Polenta Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for preparing the pan; 1 tablespoon unsalted butter; 1 large shallot, finely chopped; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon sugar; 1/2 teaspoon table salt; 3/4 cup polenta or coarsely ground yellow cornmeal; 2 large eggs, lightly beaten; 4 tablespoons ( 1/2 stick) unsalted butter, melted and cooled; 1 cup sour cream; 1/2 cup milk; 1 teaspoon finely chopped lemon zest; 2 teaspoons finely chopped fresh oregano or 1 scant teaspoon dried oregano, crumbled

Servings: persons

Butter, for preparing the pan
1 tablespoon unsalted butter
1 large shallot, finely chopped
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon table salt
3/4 cup polenta or coarsely ground yellow cornmeal
2 large eggs, lightly beaten
4 tablespoons ( 1/2 stick) unsalted butter, melted and cooled
1 cup sour cream
1/2 cup milk
1 teaspoon finely chopped lemon zest
2 teaspoons finely chopped fresh oregano or 1 scant teaspoon dried oregano, crumbled

1
PREHEAT THE OVEN to 425F.
2
Butter a 12-cup standard-size muffin pan thoroughly.
3
IN A SMALL SKILLET, heat 1 tablespoon of butter over medium heat and saute the shallot until softened, about 3 to 4 minutes.
4
In a small mixing bowl, sift together the flour, baking powder, baking soda, sugar, and salt.
5
Stir in the polenta with a fork until the dry ingredients are evenly blended.
6
In a large mixing bowl, beat together the eggs, melted butter, sour cream, and milk until well combined.
7
Add the softened shallot, lemon zest, oregano, and the dry ingredients and stir with a fork until just blended.
8
Do not overmix.
9
Divide the batter equally among the muffin cups, filling them all the way up.
10
BAKE FOR 20 MINUTES, or until puffed and deep golden.
11
Cool on a rack and serve while still slightly warm.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Butter, for preparing the pan, 1 tablespoon unsalted butter, 1 large shallot, finely chopped, 1 cup all-purpose flour, and more.

Yes, Lemon and Oregano Polenta Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon and Oregano Polenta Muffins

How did you like this recipe?

Frequently Asked Questions