These savory corn muffins have an Italian twist. Medium-ground cornmeal can be used in place of the polenta (coarse-ground cornmeal). The texture will be a little different but just as pleasing.
Savory Sun Oven Italian Corn Muffins
1 1/2 cups all-purpose flour
1 1/4 cups polenta
3/4 cup cake flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup cold, unsalted butter, cut into small pieces
1/3 cup olive oil
3 large eggs, at room temperature
1 1/3 cups buttermilk
1/4 cup packed chopped flat-leaf parsley
2 tablespoons minced chives
2 tablespoons minced fresh basil
Set Sun Oven out to preheat. Spray the indentations of two, standard, six cup muffin tins with cooking spray or line with paper liners. Set aside.
In a large bowl, stir together the all-purpose flour, polenta, cake flour, sugar, baking powder, baking soda, and salt. Using an electric mixer on low speed, add the butter and olive oil and beat until thick crumbs form. Add the eggs, buttermilk, parsley, chives, and basil. Beat just until the the mixture is smooth and the herbs are evenly distributed. Do not overbeat. Spoon the batter into the muffing cups, filling them level with the rim. Reserve any excess batter for a second baking.
If your pans don’t fit side by side in the cooking chamber put one pan in a baking pan, use a rack to separate them and bake the muffins cross-stacked.
Bake until golden and a toothpick inserted into the center of a muffin comes out clean, 30 to 40 minutes. If cross-stacked the bottom pan will take about 5 minutes longer.
Let the muffins cool in the pans for 5 minutes on a wire rack. Serve warm or at room temperature.
Makes 12 to 14 muffins.