Polenta and Almond Flour Mini Cupcakes
Recipe type: Dessert
Serves: 12
Ingredients
- ½ cup (100g) polenta (corn meal)
- ½ cup (75g) almond meal (ground almond)
- ½ cup (70g) self-raising gluten free flour
- 1 teaspoon baking powder
- 2 large eggs, beaten
- ½ cup (115g) softened butter
- ½ cup (100g) caster sugar
- Grated zest of 1 unwaxed lemon (organic if possible)
- Juice of one lemon (about three tablespoons)
- 1 tablespoon vanilla essence
- ½ cup (45g) sliced almonds
Instructions
- Preheat the oven to 175℃ (350°F)
- Grease a non-sticky muffin pan really well, as these cake tends to crumble, otherwise use a silicon muffin tray or muffin/cupcake paper cases
- In a large bowl sift the polenta, almond meal, gluten free flour and baking powder
- Mix the above ingredients well
- In another bowl, using an electric mixer, beat the eggs than combined them, by mixing them all together with a wooden spoon, to the above ingredients
- Rinse and re-use the bowl used to beat the eggs and beat together the butter and the sugar
- Add all the ingredients together including the lemon zest, lemon juice, vanilla essence and with the electric mixer, mix them all together until well combined and smooth
- Spoon the mixture equally in the muffin cups
- Top each cup with sliced almonds
- Bake for approximately 18-20 minutes or until golden
- Remove from the oven and cool down for a few minutes before removing the cupcakes from the pan and onto a wire rack
- Notes: Truly delicious treats, the texture is grainy from the polenta and the almond meal. They can be frozen.
