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Breakfast Corn Muffins

A community recipe by

Not tested or verified by

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I made these muffins without thought. Just a search through the pantry and took out what was needed. It turned out really nice! The oil from saute-ing the tomatos and mushrooms provide the fat for the muffins, so no worries! Plus they are good for you!


Serves: 12

  • 1 cup flour
  • 1 cup polenta
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon superfine sugar
  • ¼ teaspoon ground ginger
  • ½ teaspoon cayenne pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons fresh basil
  • ½ teaspoon cinnamon
  • ½ teaspoon garlic powder
  • 1 chopped tomato
  • 1 handful chopped mushrooms
  • 1 clove garlic (optional)
  • 1 cup buttermilk
  • 1 egg
  • ½ cup chopped mozzarella


Breakfast Corn Muffins is a community recipe submitted by MonicaLee and has not been tested by so we are not able to answer questions regarding this recipe.

  1. Preheat oven to 180 (celsius). On a pan over med. high heat, add some oil and add in the tomatos and mushrooms. Add the optional garlic clove here. When the veg. are wilted and started to make liquid, take out, saving the juices, and set aside in a bowl.
  2. Mix flour, polenta, baking powder, baking soda, salt, sugar, ginger, cayanne, oregano, basil, and cinnamon in a bowl. Set aside.
  3. Whisk buttermilk and egg together and add to the dry mixture. Fold in the vegatables and chopped cheese.
  4. On a greased 12 muffins tray, ladel the batter evenly. Bake for about 25-30 min. or until a tooth pick comes out clean when poked through.

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