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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 18 |
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I found this recipe to be under breakfast but I eat it whenever I want cause that's just me :) Ingredients:
3 cups plain flour |
1 cup polenta |
2/3 cup caster sugar |
1 tablespoon baking powder |
2 1/2 cups skim milk |
90g unsalted butter, melted |
4 eggwhites |
3/4 cup sugar-free raspberry or strawberry jam |
Directions:
1. Preheat the oven to a moderate 180 C. Place 18 x 1⁄3-cup paper cases into 2 muffin pans. In a large bowl, combine the flour, polenta, sugar and baking powder.
2. In a separate bowl, mix milk and butter. Add to flour mixture. Whisk eggwhites until stiff. Fold into batter and mix until combined. Pour into cases. Bake for 30 min, or until a toothpick comes out clean.
3. Cool muffins 30 min. Spoon jam into a disposable piping bag with a round tip. Insert tip into top of muffins and squeeze jam into the middle. Freeze until required.
4. Source: That's Life
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