Fontina Polenta Muffins with Sun-dried Tomatoes
Baked Eggs with Seasonal Veggies
May 11, 2016
Spring Pea Salad with White Beans and Shrimp
May 11, 2016
Fontina Polenta Muffins with Sun-dried Tomatoes
For breakfast or as an appetizer, try our fontina polenta muffins with sun-dried tomatoes. This is quite a simple recipe only featuring a few ingredients, but a taste you will not forget!
Ingredients
Directions
Preheat oven to 350°F and line a 12 cup muffin pan with paper liners. In a large bowl, combine the flour, grated cheese, Colavita Polenta, baking powder salt, and pepper. Mix well, set aside.
In a small bowl, combine the milk, Colavita olive oil and egg. Pour mixture into the dry ingredients and stir until just combined. Fold in the tomatoes, making sure not to over mix.
Carefully fill each muffin case about ¾ full. Bake for about 25 minutes, or until the tops are firm and golden.
Remove from oven and let muffins stand in pan for about 5 minutes before transferring to a wire rack. Best eaten warm!
Shop this recipe
Ingredients
Directions
Preheat oven to 350°F and line a 12 cup muffin pan with paper liners. In a large bowl, combine the flour, grated cheese, Colavita Polenta, baking powder salt, and pepper. Mix well, set aside.
In a small bowl, combine the milk, Colavita olive oil and egg. Pour mixture into the dry ingredients and stir until just combined. Fold in the tomatoes, making sure not to over mix.
Carefully fill each muffin case about ¾ full. Bake for about 25 minutes, or until the tops are firm and golden.
Remove from oven and let muffins stand in pan for about 5 minutes before transferring to a wire rack. Best eaten warm!