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5
from 1 vote
Polenta Cupcakes Morphed Into Corn Muffins
This one was a happy accident - using cooked polenta in the recipe turned these into muffins.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Bread
Cuisine:
American
Servings:
15
muffins
Calories:
248
kcal
Author:
Stefani
Ingredients
For The Muffins
2
C
flour
1
t
baking powder
2/3
C
cooked polenta
1
C
sugar
1 1/4
C
ricotta cheese
1/2
C
butter
room temperature
3/4
C
water
1
C
finely chopped mango
For The Filling
1
C
ricotta cheese
1
t
vanilla extract
2
T
powdered sugar
US Customary
-
Metric
Instructions
Combine flour, baking powder, polenta, sugar, cheese, butter and the water in large bowl, and beat on low speed with a electric mixer until combined.
Fold in mango.
Fill cupcake liners half full with batter.
In a small bowl, mix all filling ingredients.
Spread a thin layer of filling over each filled muffin.
Top off each muffin with remaining batter until they are all 3/4 full.
Bake at 375 F for about one hour.
Nutrition
Calories:
248
kcal
|
Carbohydrates:
31
g
|
Protein:
6
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
35
mg
|
Sodium:
86
mg
|
Potassium:
108
mg
|
Sugar:
16
g
|
Vitamin A:
470
IU
|
Vitamin C:
4
mg
|
Calcium:
96
mg
|
Iron:
1
mg