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Lemon and Oregano Polenta Muffins

Lemon and Oregano Polenta Muffins Recipe

  • Butter, for preparing the pan
  • 1 tablespoon unsalted butter
  • 1 large shallot, finely chopped
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon table salt
  • ¾ cup polenta or coarsely ground yellow cornmeal
  • 2 large eggs, lightly beaten
  • 4 tablespoons (½ stick) unsalted butter, melted and cooled
  • 1 cup sour cream
  • ½ cup milk
  • 1 teaspoon finely chopped lemon zest
  • 2 teaspoons finely chopped fresh oregano or 1 scant teaspoon dried oregano, crumbled
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 184kcal (9%)
Total Fat 11g (17%)
Saturated Fat 6g (32%)
Cholesterol 61mg (20%)
Total Carbohydrate 17g
Dietary Fiber 1g
Sugars 2g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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