Polenta (cornbread) muffins

(You need a muffin pan)

Ingredients

• 1 cup polenta flour (the good shit from italy, NOT instant)
• 1 cup flour
• 1/2 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/2 cup olive oil
• 2/3 cup buttermilk ( or milk with juice from 1/2 lemon)
• 2 eggs
• spray oil or butter
• 2+ jalapeños (see note)

Directions

1. Preheat oven to 400 degrees.
2. Whisk together dry ingredients: polenta, flour, sugar, baking powder, salt.
3. Add the wet ingredients: olive oil, buttermilk, eggs. Whisk it together until it all comes together.
4. Don’t forget the Jalapeños! Mix some more
5. Use a tablespoon, spoon into muffins, about 1cm from top
6. Bake for 20 minutes

Notes

• this fills our 3x4 muffin pan perfectly
• used 2 jalapeños - 28g whole, each, including seeds, no stems (duh), do not substitute.
• a third shall be tried next time to settle debate about right amount of heat
• maybe try a slightly higher flour-to-polenta ratio. but just a titch.