Plum Polenta Cupcakes

Plum Polenta Cupcakes

Plum Polenta Cupcakes



Serves 10

Approximate cooking time: 1 hour


150g Butter

100g Caster sugar

1 tsp vanilla essence

3 eggs

80g Polenta (Trumps)

180g almond meal

1 tsp baking power

¼ cup Greek-style yogurt

1 cup plum diced (12 halves for decoration) Riviana

Icing sugar to dust


  1. Preheat oven to 180⁰C and line a muffin tin with paper cases
  2. Put the butter, caster sugar and vanilla essence into a bowl and beat until pale and fluffy
  3. Gradually beat in the eggs then stir in the polenta, ground almond, baking powder and yogurt
  4. Fold in plums
  5. Spoon into paper cases
  6. Top with slices of plums
  7. Bake in over for 40-45 minutes

Serve warm or cold with dusted icing sugar – goes well with ice cream or custard, but can be eaten as a mid-meal snack.

Products featured:


Trumps Polenta – 165513  (1kg)

Riviana Tinned Plums  – 173247



Nutrition Information  (portion 90g)

Energy (kJ) Protein (g) Fat (g) CHO (g) Fibre (g)
1320 (315 cal) 7 22 21 2


*The recipes from CR kitchen are a guide only and all products and ingredients labels should be checked for allergen/intolerance ingredients.

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