|Baker and taste-tester "They are really good."|
Conveniently, K also feels that a trip to the market is not complete without a sample of toffee from Alfieri Farms. If you've been to the market, you have probably sampled it yourself, though likely not every week. I often buy their roasted pistachios while I wait, but this time opted for a bag of almond meal. With that on-hand, it was time to experiment.
|Yes, the limes are more yellow than green. Plus, a closer look at the almond meal.|
|Kitchen scale and karaoke on the i-pad.|
|Often the messiest step.|
Lime, Polenta and Almond Meal Muffins
- 7 oz unsalted butter
- 7 oz caster sugar
- 7 oz Almond Meal
- 4 oz Polenta
- 1.5 teaspoons baking powder (If it matters to you, look for a gluten free brand)
- 3 medium eggs
- 2 medium limes-juice and zest
Place 16 wrappers in your muffin tins.
Beat the butter and sugar until well combined, either by hand or using a freestanding mixer.
Mix together the almond meal, polenta and baking powder. Add 1/3 of that mixture to the butter and sugar, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
Add the lime juice and zest and continue to beat until combined. Spoon the mixture into your prepared muffin tins and bake for 20-25 minutes or until a toothpick or knife tester comes out clean.
Note: Depending upon the baking powder used, these muffins may be gluten free. The baking powder we used is. For more info on baking powder and gluten, see here.