lemon-polenta

How to make Charlotte Pike's wheat free lemon and polenta muffins

These delicious muffins are wheat free!

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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

Lemon-polenta-cake

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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