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Ingredientes
- 5 Tbsp. unsalted butter, plus extra for pan
- 1/4 c. minced red onion
- 1 c. all-purpose flour
- 1Â 1/2 tsp baking pwdr
- 1 tsp baking soda
- 1 tsp sugar
- 1/2 tsp coarse salt
- 3/4 c. polenta
- 1 c. lowfat sour cream
- 1/2 c. lowfat milk
- 2 lrg Large eggs, beaten
Direcciones
- Preheat oven to 425 degrees. Butter standard muffin pan and set aside. Heat 4 Tbsp. butter and let cold. In small skillet, heat remaining 1 Tbsp. butter and saute/fry onion till soft, about 5 min. In small mixing bowl, sift together flour, baking pwdr, baking soda, sugar and salt. Stir in polenta till dry ingredients are well blended. In large mixing bowl, beat together melted butter, lowfat sour cream, lowfat milk and Large eggs, using a large metal spoon. Add in onion and dry ingredients, and stir till just blended. Don't overmix. Divide batter equally among muffin c., filling them to the top. Bake for 20 min, or possibly till puffed and deep golden. Serve hot.
