Polenta Muffins with Rosemary, Parmesan, and Olive Oil

Name: Polenta Muffins with Rosemary, Parmesan, and Olive Oil
Ingredients: 2 cups (10 ounces) all-purpose flour; 1 cup (5 ounces) polenta; 1 tablespoon minced fresh rosemary; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 ounces Parmesan cheese, grated coarse (1 cup); 3/4 cup sour cream; 1/2 cup whole milk; 1/2 cup (3 1/2 ounces) sugar; 6 tablespoons extra-virgin olive oil; 2 large eggs

Polenta Muffins with Rosemary, Parmesan, and Olive Oil was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Polenta-Muffins-with-Rosemary-Parmesan-and-Olive-Oil-recipe-14190.aspx?CCAID=cknwrdne04527bd" target="_blank">www.cooking.com.</a>

"You can substitute cornmeal for the polenta here if necessary; however, the texture of the muffin will be finer and more cakelike. Coarsely grated Parmesan adds a nice texture to these muffins and helps prevent the cheese from burning; to grate the cheese coarsely, use the large holes of a box grater. Do not substitute finely grated or pre-grated Parmesan...."

INGREDIENTS

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2 cups (10 ounces) all-purpose flour

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1 cup (5 ounces) polenta

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1 tablespoon minced fresh rosemary

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1 1/2 teaspoons baking powder

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1 teaspoon baking soda

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1/2 teaspoon salt

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3 ounces Parmesan cheese, grated coarse (1 cup)

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3/4 cup sour cream

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1/2 cup whole milk

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1/2 cup (3 1/2 ounces) sugar

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6 tablespoons extra-virgin olive oil

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2 large eggs

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