Lemon cornmeal muffins

What to make with cornmeal, other than cornbread? This ingredient is often overlooked, but useful for all sorts of things: from cakes to biscuits, from cakes to pancakes. Cook and leave to set and you get polenta, use it as a substitute in a basic sponge and you get a surprisingly light and feathery cake. If you love cake as much as I do, but sometimes need to keep half an eye on how much you eat, these tea-time muffins are delicious and filling. Cornflour cakes tend to be a little more crumbly by nature, so for the best results I use a little bit more than half cornflour to gluten-free self-raising flour.

Lemon muffins

60g cornmeal flour*
50g gluten-free self-raising flour
100g caster sugar
100g butter
2 free-range eggs
zest of one lemon
1 tbsp flaked almonds

(*): For those in the Americas, I’ve used harina para arepas, who would have thought?

1. Preheat oven to 180°C/375°F and line a muffin baking tray with 6 paper muffin cases.
2. Into a large bowl cream the butter and sugar. Add the lemon zest and eggs, and whisk until well combined. Add the flours and gently stir until just combined.
3. Divide the batter evenly among cups and sprinkle the tops of the muffins with the flaked almonds. Bake the muffins in the middle of the oven about 15 minutes, or until the tops are golden and a tester comes out clean. Remove the muffins from the baking tray and cool on a rack. The muffins will keep in an airtight container at room temperature for 2-3 days.

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