Recipe From What's For Lunch, Honey?
Ingredients
140g all-purpose flour
1 teaspoon baking powder
85g polenta
140g Muscavado sugar
140g butter, softened
zest of a lime
3 eggs
1 tablespoon milk
150g strawberries, cut 12 into halves and chop remaining into chunks
Frosting
140g icing sugar
3-4 strawberries, chopped into chunks
lime juice
Method
Pre-heat oven to 180 degrees C. Line a 12 hole muffin form with paper cases or lightly butter and flour the form.
Cream together butter, sugar and lime zest in a large mixing bowl. The mixture should be pale, fluffy and creamy. Add the polenta and continue to whisk, then add the eggs, one at a time until each one is incorporated.
Sift in the flour and baking powder and using a rubber spatula quickly fold until the batter is thick. Do not worry if it looks lumpy – it’s because of the polenta. Pour in the milk and stir then fold in the strawberry chunks.
Divide the muffin batter into the muffin tin. Bake for approx. 20 minutes or until they are golden and springy to touch. Allow to cool for a few minutes, then turn them out on a wire rack and cool completely.
At this point the muffins can be stored in air-tight containers for up to 2 days.
For the frosting mash the strawberries to a pulp with the back of a fork. Add a few drops of the lime juice. Push the mixture through a sieve over the icing sugar. Mix the sugar until the mixture is thick and paste-like.
Remove the muffin cases carefully from the muffins, then dip the tops into the batter one at a time and immediately decorate with the reserved strawberry halves. Allow to set and dry.
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