Ingredients
1 3/4 cups rice flour
3 tsp gluten free baking powder
1 1/4 cups instant Polenta (cornmeal)
3 Tbsp Chelsea Icing Sugar
1 1/2 cups fresh or free flow frozen blueberries
1/2 cup yoghurt, plain or berry flavoured
2 Tbsp lemon juice
1 tsp grated lemon rind
1 egg
1 Tbsp corn or light olive oil
1 1/4 cup crushed pineapple in syrup or juice, drained with juice reserved
Method
Preheat oven to 200°C. Spray a tray of 12 muffin tins with non stick baking spray or place paper cup cases into each tin.
Mix all ingredients together in a large bowl, adding just enough reserved pineapple juice to produce a soft sloppy batter. Spoon into the prepared tins or paper cases. Bake for 15 – 20 minutes until golden brown and spongy to touch. Leave to cool in the tins for 5 minutes then transfer to a wire rack to cool further. Dust with extra icing sugar to serve.
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Overall rating
Recipe Rating: 5
5 ratings, 48 people added this to their Favourite Recipes.
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