Strawberry & Cream Polenta Muffins

 

Sadly, the strawberry season has been over here… but I have been playing around with  my strawberry confiture – scones, Victoria sponge, strawberry choc brownies etc. Today, I am posting the best result from those experiments I have made so far: Strawberry & Cream Polenta Muffins.

 

 

Ingredients

(makes 6 jumbo muffins)

130 g plain flour
60 g polenta or cornmeal
10 g ground almonds
1 tsp baking powder
¼ tsp bicarbonate of soda
a dash (18 tsp) of sea salt
80 g unsalted butter, softened at room temperature
65 g caster sugar
1 egg, beaten
½ tsp vanilla extract
70 ml whipping cream (heavy cream, fat 35%), whipped
120 g strawberry confiture

 

 

Method

  1. Preheat the oven to 190° C. Into a bowl, sift the flours, baking powder, bicarbonate and salt.
  2. In another bowl, cream the butter and sugar until light and fluffy. Add the egg a quarter at a time, beating well after each, then add the vanilla extract.
  3. Fold in half of the flour mixture, the whipped cream and finally the rest of the flours gently until evenly combined. Add the confiture, stirring just to roughly mix.
  4. Spoon the batter into a greased or lined muffin tin. Bake for 10 minutes, then reduce to 180° C and bake for about 15 minutes more or until well risen, golden and a skewer poked in comes out clean. Leave in the tin for 5 minutes, and transfer to a wire rack to cool completely.

 

 

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