The combination of buttery shortbread and tangy lemon curd makes these shortbreads irresistible. You get equally impressive results using passionfruit curd.
Serving Size
Makes 12 Polenta Muffins
Cook Time
25 Minutes
WHAT YOU NEED
Polenta Muffins
150g pain flour
110g polenta
2 teaspoons baking powder
1 teaspoon salt
230g caster sugar
2 eggs
185g full-cream plain yoghurt
125ml mild olive oil
Finely grated zest and juice of 1 lemon
Icing
60g icing sugar
1 tablespoon full-cream plain yoghurt
WHAT TO DO
Muffins
Preheat the oven to 190°C.
Combine the flour, polenta, baking powder, salt and sugar in a mixing bowl by whisking lightly, then set aside.
In another bowl, combine the eggs, yoghurt, oil, lemon juice and zest and mix on high speed for a minute using an electric mixer.
Pour in the flour/polenta mix and fold through gently until just combined.
Spoon the batter into a 12-hole muffin tin lined with paper cases.
Bake for 25 minutes, or until a skewer comes out clean. Leave to cool on a wire rack.
Icing
Make the icing by whisking the yoghurt and sugar with a fork, until smooth. If it is not runny enough, add a little bit more yoghurt. Conversely, if the mix is a bit runny, add more sugar, or cornflour, to thicken it up.
Use a spoon to drizzle the icing onto the cooled cakes, and leave to set for an hour.
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