Mini Blueberry Polenta Cakes - Gluten Free
By Chelsea SugarPage views: 12191
-
2 reviews
-
Difficulty
-
Prep time 10 mins
-
Cooking time 15 mins
-
Serves
12
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
extra Chelsea Icing Sugar to serve
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 Chelsea Icing Sugar to serve.
Really dry and hard to eat. They have a strange after taste that were okayish fresh but the following day borderline inedible they were so dry.
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating