Coconut polenta muffins
Polenta is basically cornmeal and therefore suitable for gluten-free baking and cooking. Try to get rather finely ground polenta, as it can be very grainy otherwise (and that can ruin the texture of your muffins). You can find the recipe and more photos here.
Ingredients
100 g soft butter
100 g sugar
2 eggs
125 g polenta
125 g gluten-free self-raising flour
2 teaspoons baking powder
250 ml coconut milk
optional: 50 g shredded, unsweetened coconut
Instructions
1) Preheat oven to 180 °C. Grease a muffin baking tray with butter and coat with sugar (or use muffin paper cases).
2) Separate the eggs (keep the egg whites!). Cream together egg yolks, butter and sugar.
3) Add flour, polenta and baking powder (2 teaspoons seems like a lot, but the polenta needs a bit more raising agents than plain flour) and mix well. Add coconut milk and blend until well combined. If you like, add some shredded, unsweetened coconut.
4) Beat egg whites with a hand mixer until stiff. Gently fold them into the batter.
5) Spoon mixture into the prepared muffin trays. Bake for 20 minutes (muffins will be lightly golden-brown). Leave to cool.
Variations
You can add some chopped banana or pineapple to the batter to make it frutier. Also very delicious if served with custard!
Ingredients
100 g soft butter
100 g sugar
2 eggs
125 g polenta
125 g gluten-free self-raising flour
2 teaspoons baking powder
250 ml coconut milk
optional: 50 g shredded, unsweetened coconut
Instructions
1) Preheat oven to 180 °C. Grease a muffin baking tray with butter and coat with sugar (or use muffin paper cases).
2) Separate the eggs (keep the egg whites!). Cream together egg yolks, butter and sugar.
3) Add flour, polenta and baking powder (2 teaspoons seems like a lot, but the polenta needs a bit more raising agents than plain flour) and mix well. Add coconut milk and blend until well combined. If you like, add some shredded, unsweetened coconut.
4) Beat egg whites with a hand mixer until stiff. Gently fold them into the batter.
5) Spoon mixture into the prepared muffin trays. Bake for 20 minutes (muffins will be lightly golden-brown). Leave to cool.
Variations
You can add some chopped banana or pineapple to the batter to make it frutier. Also very delicious if served with custard!