Ellyse's Rosemary Polenta Pumpkin Muffins
Charlotte Daniels
Make these on a cold wintry day. Possibly for a nearby soup kitchen that doesn’t know what surprise is in store for them!
ingredients
- 1/4 c minced fresh rosemary (about 8 strands)
- 1 tsp lemon zest
- 2 c powdered sugar, plus 1 tsp
- 1 2/3 c all-purpose flour
- 1/2 c polenta
- 2 tsp baking powder
- 3 tsp cinnamon
- 3/4 tsp allspice
- 1/4 tsp salt
- 4 lg eggs
- 3/4 c olive oil
- 3/4 c pumpkin puree
- 2 tsp raw sugar (demerara sugar)
directions
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1. Preheat the oven to 350F. Spray muffin tins with non-stick spray.
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2. In a small bowl, combine the rosemary and zest and mash with 1 tsp
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powdered sugar. In a lg bowl, stir together the 2 c powdered sugar, the
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flour, polenta, baking powder, cinnamon, allspice, and salt. Add the
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eggs, pumpkin puree, oil , and the rosemary mixture. Using an electric
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mixer set on med speed, beat until blended.
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3. Spoon the batter into the prepared muffin cups, filling each
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three-fourths full. Sprinkle with the raw sugar. Bake until a toothpick
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inserted into the center comes out clean, 18-20 minutes. Transfer to a
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wire rack and let cool slightly, then turn the muffins out onto the rack.
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Serve warm or at rm temperature. Store in an airtight container at rm
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temperature for up to 3 days, or wrap tightly and freeze for up to 1
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month.
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-A Harvest of Pumpkins and Squash: Seasonal Recipes by Lou Seibert Pappas
notes
First made with Ellyse, Millie and Doons :)
Source: Charlotte Daniels
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