I am the sort of person who gets so excited when they see a new or unusual baking recipe that I will rush out to buy any ingredient that I don’t have in the cupboard. Usually by the time said ingredient is stored in the pantry I have a new ‘must bake’ recipe and that item that I simply had to have ends up languishing, unloved, in the back of the pantry.
Sometimes fate intervenes and the same ingredient pops up again and I dust off said item, preheat the oven and get cracking.
Hello, polenta.
I can’t recall why I bought it in the first place but when I recently found a cupcake recipe on the BBC’s food site it was a given they would be made. I swapped the strawberries in the original recipe for blueberries and I reduced the amount of sugar and added more milk.
I offered these around to the tradies who recently built our deck and there was nary a crumb to be seen. That makes me happy.
GATHER:
140g butter, softened and diced
140g caster sugar
140g plain four whisked with
1 teaspoon baking powder
85g polenta
three eggs
three tablespoons milk
140 frozen blueberries
LET’S GET TO IT:
Preheat oven to 180C and line a 12 hole muffin tin with cupcake wrappers.
In bowl of electric mixer beat sugar and butter until pale and creamy.
Beat in polenta, then eggs one at a time.
Scrape down side of bowl, sift in flour mixture then slowly add milk, beating on low speed.
This is a chunky, lumpy batter so don’t despair!
Tip in berries, give a gentle brief stir then scrape into cupcake wrappers.
Bake for 15-18 minutes / until golden.
Cool on wire racks.
I served some of these au naturel, some with a dusting of icing sugar, and some with a quick icing made up by stirring about 1 teaspoon lemon juice and 2 tablespoons water into 1.5 cups icing sugar until it was spreadable.
the hungry mum 
Those look scrumptious. I am not a fan of polenta in savoury dishes so I must try this to see if I like it better sweet.
Thanks! I love the polenta in these cakes as it makes really moist and soft. I don’t think it tastes too polenta-y, though!
I love personal desserts. These look delicious.
Thanks so much 🙂
This is interesting. I never thought of polenta cupcakes. With blueberries… YUM! 😛
It is a good cake as it isn’t overly sweet. The blueberries just seem to work with it 🙂
I absolutely love polenta cake- so good! I really like the blueberries added, very tasty recipe! A must bake for sure!
Thanks Jess ! I;ll be trying it in a few different recipes soon
x
I love polenta! What a great idea you has using it for cupcakes!
isn’t it great? So versatile 🙂
I’m going to try this! I had a polenta cake a while back and have been wondering how I could recreate it – this gives me some motivation!
Oh, yay! I hope you enjoy these little cakes, perhaps you could try it as a big cake and report back with the results?
I adore polenta in desserts, it adds that extra something 😀
Love the bursts of blueberry awesomeness!
Cheers
Choc Chip Uru
What a great combination of ingredients 🙂 And I love the muffin liners. Breakfast, snack, dessert–perfect for all 🙂 Also like how you topped them differently.
These look amazing!
thanks so much x
these look superb!
Thanks – they are pretty yum 🙂