Polenta Muffins Low Fat Food

POLENTA MUFFINS (LOW FAT)

Steps:

• Put all the ingredients in a bowl and mix for at least 3 minutes, then let it stand for at least 20 minutes.
• Spoon into muffin tins that have been sprayed with Frylite.
• Cook for about 20 minutes at 200°C.
• Variations: Use Cherry flavour yoghurt and replace the vanilla with almond extract. (my favourite one).
• Use Chocolate yoghurt + rind of 2 and juice of 1 orange, with 1 teasp of vanilla extract.
• Use Apple yoghurt with 1 teasp cinnamon and 1 teasp vanilla.

SUGAR FREE ORANGE POLENTA MUFFINS

Steps:

• Preheat oven to 375.
• Mix all dry ingredients together EXCEPT splenda or sugar, set aside.
• Mix all milk and all orange juice together, set aside.
• Beat butter until light and fluffy, add splenda or sugar and beat until extra light and fluffy (about 2 mins).
• Add eggs one at a time and beat after each addition.
• Add vanilla and zest, and beat well to combine.
• Fold in half flour mixture, mix slightly, fold in half milk/OJ mixture, mix slightly and repeat flour/OJ mixture combination. Fold until all is well combined.
• Divide into 12 muffin cups (buttered if not using non-stick or silicone), sprinkle brown sugar over the top of each muffin (if using), and bake at 375 for 25-30 minutes or until cake tester comes out clean.

MEDITERRANEAN POLENTA CUPS

Steps:

• In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Remove from the heat; stir in thyme and pepper. , Spoon heaping tablespoonfuls into miniature muffin cups coated with cooking spray. Using the back of a spoon, make an indentation in the center of each. Cover and chill until set. Meanwhile, in a small bowl, combine the tomatoes, feta cheese, basil and garlic. , Unmold polenta cups and place on an ungreased baking sheet. Top each with 1 heaping tablespoon of tomato mixture. Broil 4 in. from the heat for 5-7 minutes or until heated through.

CORNBREAD MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and brush a 12-hole muffin tin with some of the melted butter Put the corn kernels in a pan with the onion, chilli and a knob of butter. Gently fry for 5-10 mins until golden and soft.
• Mix together the flour, polenta, baking powder and cheddar with 1 tsp salt in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin holes (they will be quite full) and bake for 25-30 mins or until golden brown and cooked through - poke in a skewer to check. Best eaten warm.

POLENTA

Steps:

• Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.