Polenta Muffins with Fresh Herbs
Adapted from The Williams-Sonoma Baking Book
1 1/2 cups (7 1/2 oz) all purpose flour
1 1/4 cups (6 1/2 oz) polenta
3/4 cup (3 oz) cake flour
1/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1/3 cup cold unsalted butter, cut into pieces
1/3 cup olive oil
3 large eggs
1 1/2 cup buttermilk
1/4 cup packed, chopped, fresh parsley
4 tbsp fresh herbs- I used sage, margoram, and thyme
Preheat the oven to 375. Grease 2 standard muffin pans.
In the bowl of a food processor, pulse together the flours, polenta, sugar, baking powder, baking soda, and salt. Add the butter and olive oil and process until a thick crumb forms. Add the eggs, buttermilk, and herbs. Process until combined.
Spoon the batter into each muffin cup. Bake until golden, 15-20 minutes. Watch closely because the book recommends 25 minutes and mine were WAY overdone.