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Savoury polenta muffins

By Angel Munro

Makes 12

These delicious gluten free savoury muffins have a lovely golden cornmeal crunch to them. They are the perfect addition to a lunch box, a great accompaniment to a bowl of soup, a hearty black bean or pinto bean stew, or enjoy them straight from the oven with good quality, butter.

Corn is a gluten free wholegrain that contains vitamin C, vitamin E, folate, magnesium & the photochemical lutein, a carotenoid that protects against heart disease & macular degeneration. Furthermore lutein, aids recycling of glutathione, a powerful antioxidant.


  • 1 cup brown rice flour

  • 1 cup of polenta

  • 2 tsp baking powder

  • 1 tsp organic stock powder

  • a good pinch each of sea salt and freshly ground black pepper

  • 2 corn cobs, kernels removed

  • a small handful parsley, roughly chopped

  • 1 tbsp thyme, roughly chopped

  • 1 capsicum, diced

  • 3/4 cup Parmesan cheese, grated

  • 1 cup milk

  • ½ cup extra virgin olive oil

  • 2 organic eggs


  1. Preheat oven to 180°C.

  2. Add brown rice flour, polenta, baking powder and stock powder into a large mixing bowl. Add sea salt and black pepper and mix to combine. Add herbs, vegetables and parmesan. Mix to coat well in flour.

  3. In a small separate bowl or jug combine eggs, oil and milk. Add to dry mix and fold together until just combined.

  4. Spoon mixture evenly into a 12-hole muffin tray lined with unbleached muffin cases and bake for 15-20 minutes until golden and cooked through.



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