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polenta muffuletta muffins

(1 rating)
BakingBrenda avatar
Recipe by
Brenda Watts
@BakingBrenda
Gaffney, SC

My family and I have always loved Italian recipes. Keeping that in mind I create these tasty Polenta Muffuletta Muffins and they are so full of delicious flavors and takes so little time to prepare, but your friends and family will think you have spent hours preparing them. They are prefect for that Sporty Game Showdown or even at lunchtime, brunch time or anytime snack!

(1 rating)
yield 12 servings
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For polenta muffuletta muffins

  • (for polenta muffins)-
  • 1 c
    all-purpose flour,
  • 3/4 c
    polenta, (cornmeal),
  • 1/3 c
    granulated sugar,
  • 1 Tbsp
    baking powder,
  • 1/2 tsp
    salt,
  • 1 c
    buttermilk,
  • 1/4 c
    vegetable oil,
  • 2 lg
    eggs, beaten,
  • 2 Tbsp
    unsalted butter, melted,
  • 2 Tbsp
    grated parmesan cheese,
  • (for spicy mustard aioli spread)-
  • 1 jar
    (16-oz.) mixed pickled vegetables,( ie: italian mix giardiniera), drained and finely chopped or minced,
  • 4
    whole black olives, finely chopped or minced,
  • 2 Tbsp
    shredded parmesan cheese,
  • 2 Tbsp
    bottled italian oil dressing, (zesty or spicy style),
  • (for muffuletta filling layers)-
  • 12 slice
    italian salami, (ie: sopressata or genoa), thinly cut,
  • 12 slice
    mozzarella cheese,
  • 12 slice
    deli ham, thinly cut,
  • (for garnish)-
  • 12
    whole black olives,
  • **(for extra supplies)-
  • 12
    paper or foil regular size muffin or cupcake liners,
  • 12
    topped and extra long toothpicks or cocktail wooden or plastic picks,

How To Make polenta muffuletta muffins

  • 1
    Prepare polenta muffins. Heat oven to 350 degrees F. Line 12 regular sized muffin cups with paper or foil muffin or cupcake liners. In a large bowl, whisk together flour, polenta (cornmeal), sugar, baking powder and salt until dry muffin ingredients are combined. Add buttermilk, vegetable oil and egg into dry muffin ingredients and stir together until just combined and blended,(being careful not to over-mix). Using a ladle or large spoon, fill the 12 prepared lined muffin cups 2/3 rds. full each with polenta muffin batter mixture. Bake for 15 to 18 minutes, or until a wooden toothpick inserted in the middle of center muffin comes out clean. Place muffin cup baking pan or pans over onto a wire rack and let set for 15 minutes, or until muffins are cooled enough to handle. Remove muffins from muffin pans. Carefully loosen and remove paper or foil liners from muffins and discard liners. Return muffins to wire rack and using a pastry brush, brush the tops of each 12 muffins with melted butter, evenly, and sprinkle over tops of each 12 buttered muffins evenly with the 2 tablespoons grated parmesan cheese and let muffins cool completely and set.
  • 2
    Prepare spicy mustard aioli spread. In a small bowl, whisk or stir mayonnaise, spicy brown mustard. garlic and smoked paprika together until well blended; set aioli spread aside onto a clean large work surface station.
  • 3
    Prepare muffuletta topping mixture. In another small bowl, stir finely chopped or minced pickled vegetables, 4 finely chopped or minced black olives, 2 tablespoons shredded parmesan cheese and 2 tablespoons Italian oil dressing until combined; set aside alongside of spicy mustard aioli spread on the work station.
  • 4
    Prepare and assemble polenta muffuletta muffins. Place the 12 cooled muffins onto the work surface station with aioli spread and muffuletta topping mixture. Cut each of the 12 muffins in half horizontally evenly. Spread onto the top of each bottom muffin side, cut side up, evenly with a rounded tablespoon of the spicy mustard aioli spread. Place in layers each, over top of spread aioli onto muffins, with a layer of folded salami, mozzarella cheese and deli ham. Top over each filling layers and spread aioli muffin with a rounded tablespoon of muffuletta topping mixture and cover over top of each with remaining muffin top half, cut side down, to cover. Place and insert each extra long toothpick or cocktail pick with remaining 12 black olive on top and insert each olive topped prepare toothpick into the center of each assembled and prepared polenta muffuletta muffin and enjoy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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