Polenta Muffins Low Fat Recipes

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.

APPLESAUCE MAPLE MUFFINS LOW FAT

Steps:

• Combine dry ingredients and stir.
• Combine wet ingredients and stir.
• Stir wet into dry and blend just until combined and moist.
• Fold in nuts Spray muffin tins, and fill each cup 3/4 full.
• Bake 350 degrees for 17 minutes, or until tester comes away clean.
• Remove to wire rack, let sit 6 minutes then, remove from tins, onto wire rack.

BACON & CORN POLENTA MUFFINS

Steps:

• Preeheat oven to 200°C or 180°C fan-forced. Line two 12-hole (1 tablespoon/20ml) mini muffin tins with paper cases. Combine polenta and milk in a bowl. Set aside for 15 minutes.
• Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 2 minutes or until bacon is crisp. Remove pan from heat. Cool for 5 minutes.
• Sift flour into a large bowl. Add corn kernels, creamed corn, cheese and bacon mixture and stir until combined. Add spread, egg and polenta mixture and mix until just combined.
• Spoon 1 tablespoon batter into each paper case. Bake for 12-15 minutes or until cooked when tested with a skewer. Cool muffins in tins for 5 minutes before turning out onto a wire rack. Serve warm or cold.

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.