You can’t go wrong with flowers on Mother’s Day (at least with my mumma) but how about these zesty orange and polenta, just-so-happen-to-be gluten free and low FODMAP muffins. Delicate, but with a punch of juicy orange, they’re a great way to treat someone special. And after a week of snow in London – and another of rain – these muffins feel a bit like a step into spring. They also just happen to taste delicious and are really easy to make, meaning you can whip them up on Sunday morning without any fuss at all.
Big love to all the awesome mums out there – from new mums, to no longer with us mums, to step mums and more.
PS. Just in case you’re interested… other goodies around the web also on my list to make this Sunday:
- Yotam Ottolenghi’s honey and yoghurt set cheesecake
- Rosie Birkett’s rhubarb and white chocolate blondies
Ingredients
250g unsalted butter
250g golden caster sugar
4 large eggs
100g gluten free plain flour
2 tsp baking powder
100g ground almonds
140g polenta
4 large oranges
Method
Heat the oven to 180C/160C fan/gas 4. Line a muffin tin or cupcake tin with cases and set to one side.
Cream the butter and sugar together until really light and fluffy. Add the eggs one at a time and mix thoroughly between each addition. You want to avoid the mixture curdling – but don’t worry if it does. Just add a tablespoon or two of flour to bring it back together before you add the next egg.
Once the mixture is combined, sift over the flour and baking powder, then add in the ground almonds and polenta. Fold the mixture together with a large metal or wooden spoon.
Add the zest of two oranges and the juice of four. Stir once more to combine – you’re looking for a dropping consistency. Spoon the mixture in to the muffin cases and gently level off the tops. Cook for about 30-35 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Remove from the oven and turn out onto a wire rack to cool.
