london bakes | rhubarb and polenta muffins {gluten free}


  • 60g (1/3 cup + 1 tablespoon) polenta
  • 35g (1/3 cup) ground almonds
  • 25g (1 oz; a little under ¼ cup) brown rice flour
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 75g (1/3 cup) golden caster sugar
  • + 5 more ingredients
    • 60ml (¼ cup) extra virgin olive oil
    • 60ml (¼ cup) buttermilk
    • ½ teaspoon vanilla bean paste
    • 1 egg
    • 75g (3 oz) rhubarb, chopped into smallish cubes

Preheat the oven to 180C/350F and line a muffin tin with paper cases. In a large bowl, lightly whisk together the polenta, ground almonds, flour baking powder, bicarbonate of soda and salt. In another bowl, whisk the sugar, olive oil, buttermilk, vanilla and egg together. Pour the wet ingredient...

View full recipe at SpringPad


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