Sugar Free Orange Polenta Muffins Food

SUGAR FREE ORANGE BAVARIAN

Steps:

• Combine gelatin and boiling water. Stir until dissolved. Combine milk and pudding mix. Beat 2 minutes with an electric mixer. Add gelatin mixture and vanilla extract. Mix well. Pour into serving dishes or moulds. Chill until firm.

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.

POLENTA BREAD (ABM)

Steps:

• Add ingredients to your bread machine in the order recommended by your manufacturer (for mine, it is the order as given above) but, DO NOT add in the eggs in any order in which they come directly in contact with the warm water, or they will cook (that is why I add them in between the flour and the polenta).
• Use the regular white bread setting.

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.