ICED LEMON POLENTA MUFFINS
Ingredients
85g butter
85g trex
200g sugar
2 eggs
250g plain yoghurt
260g plain flour
160g fine polenta/cornmeal
15ml baking powder
2.5ml salt
2 lemons, grated rind.
Glaze
270g icing sugar
2 lemons, juice
Serves: 12 muffins
Source: Frog Commisary.
Method
Preheat oven to 170C
Line a 12 cup muffin tin with muffin papers.
Cream together the butter, trex and sugar.
Add the eggs, then mix in the yoghurt.
Stir in the cornmeal and lemon rind.
Mix flour with baking powder and salt and stir in.
Divide between the muffin cups.
Bake for 25 minutes.
Glaze
While the muffins are baking, combine the icing sugar and enough lemon juice to give a thick icing, you can adjust to taste, add more juice for a sharper icing.
Once the muffins are ready, leave to cool for about 10 minutes. Then spoon icing over the tops.
Leave to cool and let icing set.
