Healthy Lemon Polenta Cup Cakes

If you like baking yummy cakes and sweets but want to make healthier choices, there are many ways you can change a recipe.

The below Healthy Lemon Polenta Cup Cakes recipe includes polenta and lemon which is great because it’s gluten free and polenta are so called slow carbs, which sometimes can be a better option than white flour.

What’s so healthy about this recipe?

GLUTEN FREE
Polenta is naturally gluten free and is made from cornmeal.

Polenta is classified as a whole food and contains a good range of vitamins and minerals such as B vitamins, vitamin A and zinc to name a few.

It is also a great source of fibre which contributes to the lower glycemic index (GI) of this food.

SLOW CABRS
The carbohydrates in polenta are the ‘slow releasing’ variety.

For you this equates to stable blood sugars; instead of the highs and lows that you could expect after a jam sandwich composed of white bread.

How To Make Healthy Lemon Polenta Cupcakes?

What you’ll need:

Preheated oven to 180 degrees C
1 Cupcake tin + muffin pans
1 Mixing bowl to combine mixture in
1 Electric mixer
1 Grater to grate lemon rind
1 Sifter
1 Wooden spoon
1 Skewer to test if cooked through

Healthy Lemon Polenta Cupcake Recipe

Healthy Lemon Polenta Cup Cakes
Serves 12
This is a healthy version of the original Lemon Polenta Cake with Lemon Syrup. This recipes doesn't use the same amount of sugar and is a winner at any party (even for fussy eaters!).
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 160g unsalted organice butter (softened)
  2. 1/4 cup caster sugar
  3. 1/4 cup organic manuka honey
  4. 3 free range eggs
  5. 3/4 cup organic polenta
  6. 2 teaspoons gluten-free baking powder
  7. 1 1/2 cups almond meal (ground almonds)
  8. 1 teaspoon finely grated lemon rind
  9. 1/4 cup lemon juice
Instructions
  1. Preheat oven to 180°C/160°C fan-forced. Line muffin tray with patty pans.
  2. Using an electric mixer, beat butter and sugar until pale and creamy.
  3. Add eggs, 1 at a time, beating well after each addition.
  4. Sift polenta and baking powder over butter mixture.
  5. Add almond meal, lemon rind and lemon juice.
  6. Stir with wooden spoon to combine.
  7. Spoon mixture into prepared holes. Smooth tops.
  8. Bake for 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean.
  9. Cool in pan for 5 minutes.
  10. Transfer to a wire rack over a baking tray.
Notes
  1. The mixture may look a bit separated and grainy but don't be alarmed. Simply spoon the mixture into the patty pans and you'll see that the end result is perfect. The top will pretty up by itself.
Adapted from Taste
Adapted from Taste
Amazon Warrior https://www.carolinebakker.com/