Rustic Polenta Muffins with Pine Nuts

from Heaven’s Banquet by

Rustic Polenta Muffins with Pine Nuts

These savory, organic 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.


  • 1 cup water
  • ½ cup organic polenta
  • ⅓ cup melted organic ghee with garlic and rosemary
  • 1 cup unbleached organic white flour
  • 2 Tbsp. organic raw or brown sugar
  • 1 tsp. baking powder
  • ¾ tsp. baking soda
  • ¾ tsp. salt
  • 1 cup organic buttermilk


  1. Heat the oven to 400 °F.
  2. Butter a muffin tin.
  3. Bring the water to a boil.
  4. Slowly stir in the polenta.
  5. Cover, remove from the heat without cooking, and allow cooling to room temperature.
  6. Mix the flour, sugar, baking powder, soda and salt together.
  7. Beat the ghee into the polenta until the grain is free of lumps.
  8. Add to the dry ingredients.
  9. Add the buttermilk. Beat just until the ingredients are mixed together and no more.
  10. Overbeating toughens the muffins.
  11. Bake for about 20 minutes until done. Be careful not to overbake, or the pine nuts will burn.
  12. 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!)
  13. Serve warm with more ghee with garlic and rosemary for spreading.


Ghee Recipes