Blueberry and Polenta Muffins

Blueberry and Polenta Muffins

Ingredients

220g plain flour

100g finely ground polenta

2 teaspoons baking powder

1/2 teaspoon baking soda

Finely grated zest of 1 orange

2/3 cup light brown sugar

2 free range eggs

1 cup milk

120 g unsalted butter, melted

1 cup fresh or frozen blueberries ( I used frozen and they worked beautifully)

Let's cook:

Preheat your oven to 180 deg. C, or 160 deg for a fan forced oven.

Line a 12 cup muffin tin with paper liners.

1. Mix flour, polenta, baking powder, baking soda, pinch salt, orange zest and brown sugar in a medium sized bowl. Refine any lumps using your fingers.
2. Whisk eggs, milk and slightly cooled melted butter.
3. Pour the egg mixture over the flour, mix with a wooden spoon until just combined. Stirring the muffin mixture too vigorously will toughen the batter.
4. Fold the blueberries in gently. 
5. Spoon the batter into your prepared muffin tins, filling each of your muffin papers about 3/4 full. Bake for 15-18 minutes or until a toothpick or small skewer inserted in the centre of the muffin comes out clean. If they are nicely browned and bounce back to the touch and have small cracks on the top they are probably cooked.

Makes 12 muffins

Recipe based on David Herbert's  Blueberry Muffin recipe in the Weekend Australian