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  • Writer's pictureFiona Murphy

Raspberry and Lemon Polenta Mini Muffins

Raspberry Lemon Polenta Muffins

A week has passed since I attended the amazing 3 Foot Festival in Chelmsford, Essex, with my little girls. My eldest, Moo Moo, absolutely LOVED it! I was also really impressed, not only with the variety of activities available for little people under 5, but also the food and coffee available to parents. although, I could have cried when Acanteen's coffee machine blew up moments before I arrived. Gutted, because they do seriously good coffee! highly recommend you pay them a visit if you are ever shopping in Chelmsford.

The experience has got my experimental baking head excited! Picture the scene, you arrive at a festival targeting under 5's and you see a beautifully decked out stand that has a mouth watering selection of cakes that have all been designed with children in mind. Meaning, they look like grown up, yummy, indulgent cakes but in reality they have lots of scrummy health benefits.

I have started with two fruit based mini muffins as I have a lot of summer fruits, thanks to Moo Moo's grandad's garden.

The first one I would like to share.....

Raspberry & Lemon Polenta Mini Muffins

Health benefits check list... Low in sugar Butter free Low in saturated fats High in good omega fats Antioxidants & vitamins 60g Organic polenta 200g Organic Self raising flour 1 tsp baking powder 2 large organic eggs 60g golden caster sugar 200g Organic low fat yogurt 3 fl oz of Organic Rapeseed Oil 150g Fresh Raspberies Zest of one lemon 2 tsp lemon juice

Set oven at 150 (fan oven) 170 (conventional). Get your little helper to put the muffin cases in the tin. While you get all of the ingredients ready at room temperature. Sift all of the dry ingredients into a bowl and make a well. In a measuring jug, whisk the eggs using a fork, then add the yogurt, oil, lemon juice and zest and whisk together. Slowly add the wet ingredients to the dry and mix gently until just combined with a spatula and don’t over mix. Fold in the raspberries and put in to cases using a large ice cream scoop and then add additional raspberries on top for decoration. Bake for 20-25 mins until they have a good rise and light golden in colour.

Part two of the experimental bake - Gluten free Strawberry Mini Muffins, will be posted tomorrow.

Enjoy! Love Moo Moo Cakes x

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