2. Cream the butter and sugar and lemon zest in your mixer until it becomes pale and fluffy. Add the polenta and mix. 3. Add the eggs one by one, mixing after every addition.
4. Sift the flour, salt and baking powder and with your spoon or
spatula, gently fold the flour into the egg and sugar mixture. 5. Add the milk and chocolate chips and give it one final mix. 6. Spoon the mixture into the paper cups and top each muffin with the diced strawberries and a few blue berries. 7. Bake for 20-25 minutes until they are golden brown and slightly spongy to the touch. Allow to cool slightly. 8. In the meantime, mix the icing sugar and lemon juice until it is lump free and drizzle a little over each muffin.
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