Ingredients
110g instant polenta
200g almond meal
2 tsp baking powder
1 tsp sea salt
150g unsalted butter, at room temperature
3/4 cup caster sugar
3 eggs
zest and juice of three lemons
1 punnet strawberries
250g fresh ricotta
Directions
These dense, delicious and gluten-free muffins last for ages and are just perfect for picnics, brunches or morning (or afternoon!) tea!
Preheat oven to 160C and line a muffin tin with paper cases. Mix all dry ingredients together in a bowl, then set aside. Cream the butter and sugar together in an electric mixer until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Fold in the dry ingredients then, finally, the zest, juice, strawberries and ricotta. Spoon mixture into the muffin cases, top with one more piece of strawberry and bake for 20 minutes or until the tops are golden and firm to touch.
Serve warm with a dollop of natural yoghurt.
