These are yummy orange muffins with a subtle spicy taste of saffron. The polenta gives a lovely crunchy texture, and is best served with greek yoghurt, cream or vanilla icecream to compliment the sweetness.
Makes 9 muffins
Grated zest of 1 and juice of ½ an orange
50g margarine
50g golden caster sugar
1 egg, beaten
3 tbsp soy milk
30g rice flour
30 g potato starch
1 tsp baking powder
70g polenta
25g ground almonds
For the syrup:
150ml fresh orange juice
50g golden caster sugar
a pinch of saffron
- Preheat the oven to 220C/gas mark 7. line a muffin tin with paper or silicon cup cake cases
- Place the grated zest, margarine & sugar in a bowl & beat together until light & creamy. Gradually beat in the eggs and milk.
- In a separate bowl, mix together the rice flour, potato starch, polenta, baking powder & ground almonds. Fold into the creamed mixture with the orange juice.
- Spoon the mixture into the muffin tins and bake for 5mins. Reduce the oven temp to 180C/gas mark 4, and bake for a further 20mins.
- Meanwhile, make the syrup. Place the orange juice, sugar & saffron in a pan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 5 minutes.
- Take the muffins out of the oven and poke a couple of holes in each with a chopstick. Spoon over the syrup then put back into the oven & bake for a further 15-20mins or until the syrup has caramelized.
