Miniature Polenta-Blueberry Cakes
Adapted from Cooking Light 2001
2 dozen (serving size: 1 cake)
- 1 cup all-purpose flour
- 3 tablespoons yellow cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1 large egg
- 2 teaspoons grated lemon rind
- 2/3 cup fat free milk
- 1/2 cup fresh or frozen blueberries
- 1/2 tablespoon all-purpose flour
- Cooking spray
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
Preheat oven to 350°.
Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and the next 4 ingredients (1 cup flour through baking soda),
stirring well with a whisk. Place the granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 2 minutes). Add egg and lemon rind; beat until well blended. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Toss blueberries with 1 tablespoon flour, and fold into batter.
Spoon the batter into 24 miniature muffin cups coated with cooking spray.
Bake at 350° for 14-16 minutes or until the cakes spring back when touched lightly in center. Combine powdered sugar and juice, and drizzle over warm cakes.