Friday, December 14, 2012,2:53 AM
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PrintPOLENTA MUFFINS
Makes :
12
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 200°C/400°F/Gas Mark 6. Lightly grease a 10-hole non-stick muffin tray or line with paper cases.
- Whiz the polenta in a blender to make it as fine as possible.
- Sift together the dry ingredients into a large bowl twice, to ensure the raising agents thoroughly combine with the polenta.
- Mix the egg with the orange flower water, orange rind with juice and milk. Stir in the cooled melted butter.
- Stir the whisked mixture quickly into the dry ingredients just to combine.
- Spoon the batter into the prepared tray or cases almost to the top.
- Transfer to the oven and bake for about 20 - 22 minutes or until the tops are well risen and springy to the touch.
- Test one by inserting a toothpick into the centre to check it comes out clean.
- Remove the muffins from the oven and allow to cool in the tray for 5 minutes. Transfer to a wire rack and sprinkle with shredded orange zest.
INGREDIENTS
- 150 grams polenta flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 100 grams plain flour
- 50 grams castor sugar
- 50 grams desiccated coconut
- 1 tablespoon Cooking oil, for greasing
- 1 egg, beaten
- ½ teaspoon orange flower water or vanilla extract
- 250 ml Grated rind and juice of 1 orange, with semi-skimmed milk
- 85 ml butter, unsalted, melted
- Shredded zest of 2 oranges, to decorate
4 comments for “Polenta Muffins”
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