Lemon Strawberry Polenta Muffins

These blushing pink muffins bring a welcome splash of summertime colour to your table, and make an enticing dessert. They are surprisingly easy to make and bursting with exciting flavours, the combination of fresh strawberries, polenta and lemon makes them light, fluffy and refreshing. We like them sprinkled with a mix of sugar and freeze dried berries for a naturally rosy colour. The perfect summer muffin!

Makes: 6

Prepare: 20 minutes, plus cooling

Cook: 25-30 minutes

Ingredients:

• 100ml cold-pressed sunflower oil
• 2 eggs, beaten
• 85g self-raising flour
• 50g light brown soft sugar
• 55g polenta
• 3tbsp Greek yogurt
• 1 lemon (unwaxed organic), juice and zest
• 70g strawberries, hulled and finely sliced
• ¼ tsp bicarbonate of soda
• ½ tsp baking powder
• pinch of salt

For the topping:

• 1 tbsp freeze dried raspberries
• 1 tbsp granulated sugar

1. Preheat the oven to 180°C, gas mark 4. Line a 6-hole muffin tin with paper cases. In a large bowl, beat the eggs with the sugar then gradually adding the oil, lemon zest and juice until well combined.

2. Sift in the flour, bicarbonate of soda and baking powder with a small pinch of salt; and mix together. Gently fold the dry ingredients into wet adding the yogurt as you go along leaving the strawberry for last.

3. Carefully spoon the mixture in the prepared muffin tray. Bake for 20-25 minutes or until risen and a skewer inserted into the middle comes out clean and dry. Scoop out of the tin and onto a wire rack to cool.

4. Meanwhile, prepare the topping - in a small blender or food processor, very briefly pulse the raspberries and granulated sugar. Once the cupcakes are cooled dust with the raspberry sugar. Serve the cupcakes at room temperature.

For a more classic topping, omit the raspberries and mix the juice of 1 lemon with 1 tbsp granulated sugar, then spoon over the top of the warm cupcakes.