Polenta and Almond Flour Mini Cupcakes

Polenta and Almond Flour Mini Cupcakes
Recipe type: Dessert
Serves: 12
  • 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
  1. Preheat the oven to 175℃ (350°F)
  2. 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
  3. In a large bowl sift the polenta, almond meal, gluten free flour and baking powder
  4. Mix the above ingredients well
  5. 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
  6. Rinse and re-use the bowl used to beat the eggs and beat together the butter and the sugar
  7. 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
  8. Spoon the mixture equally in the muffin cups
  9. Top each cup with sliced almonds
  10. Bake for approximately 18-20 minutes or until golden
  11. Remove from the oven and cool down for a few minutes before removing the cupcakes from the pan and onto a wire rack
  12. Notes: Truly delicious treats, the texture is grainy from the polenta and the almond meal. They can be frozen.


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.