Rustic Polenta Muffins with Pine Nuts

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Rustic Polenta Muffins with Pine Nuts

 

1 cup water

1/2 cup polenta

1/3 cup melted Ghee, (clarified butter) with garlic and rosemary

1 cup unbleached white flour

2 Tablespoons raw sugar, or brown sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup buttermilk

 

 

 

 

Heat the oven to 400 degrees. Butter a muffin tin.

Bring the water to a boil. Slowly stir in the polenta. Cover, remove from the

heat without cooking, and allow to cool to room temperature.

Mix the flour, sugar, baking powder, soda and salt together.

Beat the Ghee into the polenta until the grain is free of lumps. Add to the dry

ingredients. Add the buttermilk. Beat just until the ingredients are mixed

together and no more. Overbeating toughens the muffins.

Bake for about 20 minutes until done. Be careful not to overbake, or the pine

nuts will burn. Remove each muffin carefully to a platter. (Do not overturn the

muffin tin and shake out the muffins, or you’ll lose all the pine nuts!) Serve

warm with more Ghee with garlic and rosemary for spreading.

 

Makes 12 standard size muffins

Author: Miriam Kasin Hospodar - " Heaven's Banquet "

Source: Maharishi Ayurveda

Formatted by Chupa Babi: 07.10.08

 

" These savory, pine-nut studded muffins are wonderful accompaniments to

luncheons and dinners, in addition to playing their usual role as breakfast

fare. You can prepare them in no time in a food processor. "

 

" Ghee is simply clarified butter — butter with all the milk-solids removed.

Ghee is a time-honored alternative to hydrogenated oils that clog arteries and

promote free-radical damage.

 

In ayurveda, ghee is considered an effective " carrier " of the lipid-soluble

portion of herbs and spices to the various parts of the body. Plus, it is so

flavorful and aromatic that you can use half as much as ordinary oils. "

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