Every magazine I open lately has someone or other decrying sugar. I can’t see myself ever abandoning any food stuff and cutting it out of my diet for good – definitely not sugar. I stay away from artificial sweeteners and additives when I can but I adore sugar. Real sugar, real food, real good. I need a little sweetness in my life and I will never give it up. These buns are tasty and filling and they’re also gluten-free.
Lemon Polenta Buns
You will need:
140g light brown sugar
30g ground almond
30g corn flour
1 tsp baking powder
3 tbsp natural yoghurt
100g cream cheese (I used Philadelphia)
225g icing sugar
Pre-heat the fan oven to 160C.
Line a bun tray with 12 cupcake cases.
Use an electric mixer to beat the butter and brown sugar together.
Put the polenta, ground almond, corn flour and baking powder into a bowl together and mix to combine.
Beat the 3 eggs together in a bowl.
Add half the polenta mixture into the beaten butter and sugar and begin to mix with the electric mixer adding in half of the beaten egg.
Add the remaining polenta mixture and flour and mix well. Use a spatula to mix in the natural yoghurt.
Spoon the mixture into the cupcake cases and bake for 20 minutes.
Remove from the oven and prick all over with a cocktail stick. Pour over juice of half the lemon and leave the buns to cool.
When ready to decorate mix together the cream cheese, sieved icing sugar and juice of half a lemon and combine until smooth. Poor spoonfuls of the creamy lemon icing over the buns.
‘Til next time, Sheila.