Strawberry and blueberry polenta muffins

Recipe from: 28 October 2010

Ingredients 12
Servings 2
Minutes 10 mins


Serving Change
  • 150
    self raising flour
  • 80
  • 1
    baking powder
  • pinch
  • 140
    castor sugar
  • 150
    butter - softened
  • 3
    extra large eggs
  • 1
    buttermilk - normal milk will be fine too
  • Zest of 1 lemon
  • 60
    white chocolate buttons - coarsely chopped
  • 1
    small punnet strawberries - diced finely
  • 1
    small punnet of blueberries


10 mins
1. Pre-heat the oven to 180 C. Place your paper cases in a 12-hole muffin pan.

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.

For more of My Easy Cookings recipes click here...



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