Chelsea

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Mini Blueberry Polenta Cakes - Gluten Free

By Chelsea Sugar
Mini Blueberry Polenta Cakes - Gluten Free
12 servings
  • 2 reviews

  • Difficulty
  • Prep time 10 mins
  • Cooking time 15 mins
  • Serves
    12
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
    extra Chelsea Icing Sugar to serve 

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 Chelsea Icing Sugar to serve.

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Reviews

Average Rating
2.52
(2 reviews)


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.

Great option for gluten free. Super healthy, look great.

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