Lemon Polenta Muffins

Sweet, savory with a vibrant citrus kick, these are no ordinary muffins. We bake up these golden gems with the beloved Italian staple, polenta, and tangy Meyer lemons. *Recipe developed for DeLallo by Tutti Dolci.

INGREDIENTS

• 1 cup all-purpose flour
• 1 cup DeLallo Instant Polenta
• 2/3 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons Meyer lemon zest
• 3 tablespoons Meyer lemon juice
• 3/4 cup low-fat buttermilk, at room temperature
• 1/4 cup DeLallo Extra Virgin Olive Oil
• 1 large egg, lightly beaten
• 1/8 teaspoon almond extract
• 1/4 cup citrus marmalade

DIRECTIONS

1. Preheat oven to 400˚F. Line a standard 12-cup muffin pan with baking cups. Lightly spray baking cups with cooking spray.
2. In a large bowl, whisk together flour, polenta, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture. In a separate bowl, combine lemon zest, lemon juice, buttermilk, olive oil, egg and almond extract.
3. Add wet mixture to the flour mixture using the well in the center. Incorporate with a fork until just combined.
4. Fill each baking cup 1/2 full with batter, then add a teaspoon of marmalade. Top with remaining batter. Gently tap pan once to remove air bubbles.
5. Place muffins into the oven and immediately reduce temperature to 375˚F. Bake for 16 minutes, until muffins are golden. Test with a toothpick. Once done, remove from the oven and allow to cool in the pan on a wire rack for 2 minutes before removing muffins.
6. Serve warm or cooled.