These bite-sized muffins are ready in just 20 mins. Packed with citrusy goodness, polenta and poppy seeds, this delicious recipe is also gluten-free!
1 cup gluten-free self-raising flour
⅓ cup polenta (cornmeal)
½ cup almond meal
½ cup caster sugar
finely grated zest 1 orange
2 tsp poppy seeds
⅓ cup fresh orange juice
1 egg lightly whisked
40 g light margarine melted cooled
- Preheat oven to 180°C (fanforced). Line 24 x 30ml (1½ Tbsp) mini muffin pan holes with paper cases. Spray with cooking spray.
- Combine the flour, polenta, almond meal, sugar, orange zest and poppy seeds in a large bowl. Stir in the orange juice, egg and margarine until well combined.
- Divide the batter between paper cases. Reduce oven to 170°C (fan-forced) and bake for 10-12 minutes, or until tested with a skewer. Set aside in pans for 10 minutes. Transfer to a wire rack to cool completely.