Polenta Muffins (Low Fat) |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
I used to make these when I was on the Slimming World plan, they were free on a green day, but I don't know if Polenta is still free, better check if you are following SW. The texture is a little grainy ...personally I don't mind that. They are very good when fresh from the oven, after that just zap in the microwave for a few seconds to refresh them. The basic recipe is a plain muffin and then I've listed a couple of variations. I don't know what flavours of yoghurt you have in the US so use your imagination! Ingredients:
225 g cornmeal ((do not use instant or ready made) or 225 g fine ground polenta ((do not use instant or ready made) |
1 large egg, beaten |
1 teaspoon bicarbonate of soda |
3 (200 g) pots of vanilla mullerlight low-fat yogurt |
7 -10 tablespoons splenda granular (for cooking) |
1 -2 teaspoon vanilla extract |
Directions:
1. Put all the ingredients in a bowl and mix for at least 3 minutes, then let it stand for at least 20 minutes.
2. Spoon into muffin tins that have been sprayed with Frylite.
3. Cook for about 20 minutes at 200°C.
4. Variations: Use Cherry flavour yoghurt and replace the vanilla with almond extract. (my favourite one).
5. Use Chocolate yoghurt + rind of 2 and juice of 1 orange, with 1 teasp of vanilla extract.
6. Use Apple yoghurt with 1 teasp cinnamon and 1 teasp vanilla.
|
|