Polenta, Almond & Orange Muffins with Polenta Syrup (Gluten Free)

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

  1. Preheat the oven to 220C/gas mark 7. line a muffin tin with paper or silicon cup cake cases
  2. Place the grated zest, margarine & sugar in a bowl & beat together until light & creamy. Gradually beat in the eggs and milk.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


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