Struggling to get your hands on flour during lockdown? We've got you covered. These lemon and polenta muffins require minimal ingredients and are easy to make - and the best part? They're wheat free! A sweet treat perfect for summer, these zesty lemon muffins make for a light and airy dessert, courtesy of food blogger Charlotte Pike. Top tip - polenta cakes tend to be more crumbly by nature, so for the best results, make sure to use a good quality non-stick tin and make sure to grease well. Happy baking!
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RECIPE: Lemon and polenta muffins
MAKES: 12 mini muffins
Charlotte Pike's lemon and polenta muffins
INGREDIENTS
- 75g butter
- 75g caster sugar
- 75g fine polenta
- 75g ground almonds
- 1 large free-range egg, beaten
- 1 tbsp lemon juice
- Finely grated zest of one unwaxed lemon
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INSTRUCTIONS
STEP 1: Preheat the oven to 180C.
STEP 2: Line your mini muffin tin, or grease well. Set aside.
STEP 3: Place the butter and caster sugar into a large mixing bowl and beat together well until light and fluffy.
STEP 4: Add the remaining ingredients and beat together well.
STEP 5: Spoon into the muffin tin and bake for 15-18 minutes until golden brown.
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