Polenta Muffins with Rosemary, Parmesan, and Olive Oil

By Coppermouse

Ingredients

• 2 cups (10 ounces) all-purpose flour
• 1 cup (5 ounces) polenta
• 1 tablespoon minced fresh rosemary
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ounces Parmesan cheese, grated coarse (1 cup)
• 3/4 cup sour cream
• 1/2 cup whole milk
• 1/2 cup (3 1/2 ounces) sugar
• 6 tablespoons extra-virgin olive oil
• 2 large eggs

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 400 degrees. Grease 12-cup muffin tin.

Whisk flour, polenta, rosemary, baking powder, baking soda, and salt together in large bowl. Stir in 1/2 cup Parmesan, breaking up any clumps, until coated with flour. In separate bowl, whisk sour cream, milk, sugar, oil, and eggs together until smooth. Gently fold sour cream mixture into flour mixture with rubber spatula until just combined; do not over mix.

Using greased 1/3-cup measure, portion batter into prepared muffin cups. Sprinkle remaining 1/2 cup Parmesan over top of muffins. Bake until golden brown and toothpick inserted into center comes out clean, 15 to 20 minutes, rotating pan halfway through baking. Let muffins cool slightly in pan before removing. Serve warm or at room temperature.