Sunday, 28 July 2013

Lemon polenta gluten free muffins

As we were still celebrating Eddie's birthday today (every morning for the last week Eddie asks if it is his birthday, bless him), for our mini-tea party we had a shop-bought Peppa Pig cake and lemon polenta muffins.

Lemon polenta gluten free muffins
2 medium eggs
100g caster sugar
100g butter, melted
75g ground almonds
75g polenta (I use Polenta Valsugana for all my baking, cannot recommend highly enough)
100g gluten free flour
1tsp vanilla essence
2tsp essence of orange blossom water (The English Provender: optional but so very moreish)
juice of 1 lemon
zest of 2 lemons
1tsp baking powder, gluten free
flaked almonds (about 3tsp)

Cream the eggs with the caster sugar. Add the grated zest of 2 lemons and juice of 1 lemon. Add the ground almonds, polenta, gluten free flour, vanilla essence, essence of orange blossom water, baking powder and melted butter and mix well.

Preheat the oven to 180C. Spoon the mix into 6+ muffin cases (we got 6 muffins and 2 mini cupcakes). Sprinkle the flaked almonds on top. Bake for about 18 minutes until golden brown (check with the wooden skewer, if it comes clean, the muffins are ready).
Very easy, quick and lovely.


  1. Following your recommendations, I have a pack of polenta in the cupboard so this could be just the thing :)

    1. Cheryl, is yours a polenta express? I don't know if the slow cooking polenta would work the same way.

  2. Oo these look delicious. Gluten free cupcakes are hard to make taste delicious, all mine come out funny tasting. Will try this recipe

  3. I'll have to try this out next time my gluten intolerant cousin comes to stay :)