Polenta-Blueberry Cakes
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| polenta-blueberry cakes (appetizer, pastries) |
| |
| 1 cup | flour + 1 tbsp (divided) |
| 3 Tbsp | yellow cornmeal |
| 1/4 tsp | salt |
| 1/4 tsp | baking powder |
| 1/4 tsp | baking soda |
| 1/2 cup | granulated sugar |
| 1/4 cup | butter, softened |
| 1 large | egg |
| 2 tsp | grated lemon rind |
| 2/3 cup | low-fat buttermilk |
| 1/2 cup | fresh or frozen blueberries (i'd increase to 3/4 cup the next |
| | time |
| 1/2 cup | powdered sugar |
| 1 Tbsp | lemon juice |
| |
| combine 1 cup flour with cornmeal, salt, baking powder, baking soda, set |
| aside. cream butter and sugar in large bowl until well-blended. add egg |
| and lemon rind, mix thoroughly. add flour mixture and buttermilk to |
| sugar alternately, beginning and ending with flour. toss blueberries |
| with 1 tbsp flour, and fold into batter. spoon batter into 24 greased mini |
| muffin cups. bake at 350' f in a preheated oven for 14 minutes or until |
| cakes spring back when touched lightly in the center. combine powdered |
| sugar and lemon juice; drizzle over warm cakes. |
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| (ID: 11097) Mirror: rec.food.recipes: Tue, Aug 26, 2003 |