Everyone seemed intrigued with the muffins. They began to ask about one in particular that accompanied the Breakfast Casserole. As I named the many ingredients that were packed into these bites of deliciousness, I seemed to evoke a great deal of laughter. But why?
I happened upon a new word; more specifically a new slang word. Instead of using “cornmeal” here, I use polenta instantanea which is “instant polenta.” When I got to this word in the list, everyone repeated it and chuckled. Truthfully, I had no idea what had happened. Did I say it wrong? would they call it something else? Honestly, my frustration rises at this point — I want to speak perfectly and when I find that I mess something up, it is a huge blow to my pride. My DH leaned over and explained that “polenta” was a word that meant “cool” or “hip.” A-ha! Now I understood why everyone was chuckling – it sounded like I was calling my muffins cool! If I had only known!
Ingredients
- 1 cup flour
- 1/3 cup whole wheat flour
- 1/3 cup instant polenta
- 1/3 cup oats
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain drinkable yogurt
- 1/3 cup honey
- 2 large eggs
- 100 grams butter, melted and cooled
- 3/4 cup dried fruit and/or chopped nuts (optional)
Preparation
- Preheat the oven to 400F and line a muffin pan with paper liners.
- In a large bowl, whisk together the flour, whole wheat flour, cornmeal, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together the buttermilk, honey, eggs and melted butter. Make a well in the flour mixture and pour the wet ingredients into the dry and with a wooden spoon or a rubber spatula, gently but quickly, stir to blend, stopping when you can still see some streaks of flour. Stir in the fruit or nuts, if you’re using them. Divide the batter evenly among the muffin cups.
- Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes, then transfer the muffins from the pan to a cooling rack to cool completely.
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