If you love cake, like me, but sometimes keep half an eye on how much you’re enjoying, these delicious mini muffins might just be for you. They’re wheat free and really quite nutritious for cakes.
Polenta cakes tend to be a little more crumbly by nature, so for the best results, use a really good quality non-stick tin, such as this one made by Judge, and make sure it’s greased well if you are not using paper cases.
Lemon polenta muffins
Makes 12 mini muffins
75g caster sugar
75g fine polenta
75g ground almonds
1 large free-range egg, beaten
Finely grated zest of one unwaxed lemon and 1 tbsp lemon juice
1) Preheat the oven to 180C
2) Line your mini muffin tin, or grease well. Set aside
3) Place the butter and caster sugar into a large mixing bowl and beat together well until light and fluffy
4) Add the remaining ingredients and beat together well.
5) Spoon into the muffin tin and bake for 15-18 minutes until golden brown