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.
(makes 6 jumbo muffins)
60 g polenta or cornmeal
10 g ground almonds
1 tsp baking powder
¼ tsp bicarbonate of soda
a dash (1⁄8 tsp) of sea salt
80 g unsalted butter, softened at room temperature
65 g caster sugar
1 egg, beaten
½ tsp vanilla extract
120 g strawberry confiture
- Preheat the oven to 190° C. Into a bowl, sift the flours, baking powder, bicarbonate and salt.
- 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.
- 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.
- 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.