The BBC Good Food logo
Saffron & polenta madeleines in a madeleine tin

Saffron & polenta madeleines

A star rating of 5 out of 5.2 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 20-22

Enjoy these light and luxurious saffron-scented madeleines. Made with polenta and flour, they're as good with a cup of tea or a glass of dessert wine

  • Vegetarian
Nutrition: Per serving (22)


  • 30ml hot whole milk
  • pinch of saffron
  • 100g softened butter, plus extra for the tin
  • 90g caster sugar
  • 2 medium eggs
  • 60g polenta
  • 60g plain flour
  • 1 tsp baking powder


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Pour the hot milk into a mug, add the saffron and leave to infuse.

  • STEP 2

    Whisk the butter and sugar together using an electric hand whisk until light and fluffy, then beat in the eggs one at a time. Stir in the polenta, plain flour and baking powder. Use the back of a teaspoon to squash the saffron against the side of the milk mug – it’ll help release colour and flavour. Tip the saffron and infusing milk into the madeleine mix, and gently stir to incorporate.

  • STEP 3

    Butter the moulds of a 12-hole madeleine tin well, then add a heaped teaspoon of batter to each mould. Bake for 10 mins until well risen and golden, then remove from the oven. Leave them in the tin for a minute before very gently easing them out of the moulds and onto a wire rack. Clean the madeleine tin, butter the moulds again, and repeat with the remaining mixture. Serve warm. Leftovers will keep in an airtight container for up to three days. Pop them in a low oven to warm through before serving.

Recipe from Good Food magazine, January 2022

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings

Sponsored content