Polenta (otherwise known as cornmeal) is really easy to make. It’s a good gluten-free option for those that suffer from celiac disease. Quick polenta boils pretty fast. Once cooked, you can also control the consistency of the cornmeal by how much and how long you continuously stir. I usually make a big batch of polenta, and if I have some leftover, I make these no-brainer muffins. Once your cornmeal is cooked and it’s sticky enough not to fall off your spoon, it’s ready. These not too sweet muffins are great for breakfast, snack or dessert. They keep pretty moist, however, they are also delicious served warm with a nut-butter, coconut oil or organic butter spread.

• 2 cups cooked cornmeal
• 1/4 cup organic plain or vanilla rice milk
• 1/4 cup pure maple syrup
• 1 tsp cinnamon
• 1/3-1/2 cup raisins

Directions

1. mix all above ingredients well in a bowl
2. fill mixture in a lined muffin tray
3. bake at 350f for 20min and let cool before eating
4. makes approx. 12 medium size muffins