Polenta Parmesan Muffins

Despite our consistently chaotic schedules, we've become particularly fond of having friends over for dinner on a weeknight. As impractical as it might seem, there's something especially lovely about having a mid-week get-together to which one can look forward, like a miniature weekend halfway through the work week!

(Granted, I work on Sunday most of the time, and thus often part of my "weekend" takes place during the week anyway, but Zach still has a traditional schedule, and I can't really have a proper weekend without him, so I dearly treasure any moments that feel like a true "weekend!")

To further inspire our mid-week soirees, our dear friends Frank and Jen have a schedule that always brings them near our house on Wednesdays, and thus, happily, Wednesday nights with Frank and Jen have reached nearly Tradition status.

This Wednesday night, as we gathered to chat and watch a movie, I fixed a cozy Autumn meal - chili, a spinach salad, and what I had initially thought would emerge as cornbread muffins... However, they turned out so moist, cake-like, and creamy, that Frank immediately noticed their close association to polenta... and thus, feeling like Indiana Joneses of the foodie world, we declared polenta muffins officially discovered.

All in the work of a Wednesday night... :-)

Polenta Parmesan Muffins

1/3 cup whole wheat flour

1/3 cup all purpose flour

1/2 cup cornmeal

1/4 tsp salt

1 1/2 tsp baking powder

1/2 cup grated Parmesan cheese

1/2 cup low fat sour cream

2 T minced chives

2 egg whites

1/2 cup 1% milk

~ Preheat the oven to 375 degrees F. Coat approx. 8 muffin cups with cooking spray or paper liners.

~ In a large bowl, stir together the whole wheat flour, all purpose flour, cornmeal, salt, and baking powder.

~ In a smaller bowl, whisk together the Parmesan cheese, sour cream, and chives to make a thick paste.

~ Beat in the egg whites until well combined.

~ Stir in the milk.

~ Fold the wet ingredients into the dry until just combined.

~ Scoop the batter into the muffin cups, and bake for 12 minutes - until a toothpick inserted in the center of a muffin comes out clean.

~ Serve warm, with a dollop of butter or vegan marg...

On the blog this time last year... Mock Crepes!