Tuesday, December 16, 2008

Chicken Farm Bakers' Project #5: Finger Food Party, Mini Polenta Muffins with Prawns and Dill Mayonnaise

This recipe is the only savory one from: Chicken Farm Bakers' Project #5: Let's Celebrate Finger Food Party. I choose this recipe from the reason that it can be prepared ahead ! It's good when you have to make many items at the same times.

When you have a party, it's will be less stress if you don't have to make all the thing in one day.

This muffin is very easy to make, all you have to do is mix all the things up in a bowl, and that is. If you prepare the muffin ahead you just need a little bit of time to make the dill mayonnaise (which is easy, too) and cook the prawns.
I bought this book: Nibbled: 200 Fabulous Finger Food Ideas (Murdoch Party Food) a long time ago but this is the first time for me to try the recipe, and I love it. Actually I love everything in mini size, so this book has a lot of small version of food and sweet, and this time I have to say "Thank You" for my dear friend who host this month project, I really happy making it.

Adaptation From: Nibbled: 200 Fabulous Finger Food Ideas (Murdoch Party Food)

Mini Polenta Muffins with Prawns and Dill Mayonnaise
Makes 30


Muffin


250 g

plain (all-purpose) flour, sifted

110 g

polenta

1 tablespoon

baking powder

½ tsp

salt

55 g

sugar

2

eggs, lightly beaten

125 g

butter, melted

250 ml

milk



Dill mayonnaise


3 tablespoons

finely chopped dill

1 tablespoon

lemon juice

½ tsp

Mustard powder

375 g

whole-egg mayonnaise



30

small cooked prawns (shrimp)



Preheat the oven to 200°C (400°F/Gas 6) and lightly grease 30 mini muffin holes. Sift the flour into a large bowl, add the polenta, baking powder, sugar and salt and mix together well. Add the egg, butter and milk and stir until just combined.


Spoon small amounts into the muffin holes, filling to the top. Cook for 15-20 minutes, or until lightly browned. Turn onto a cake rack to cool.


Mix together the dill, lemon juice, mustard and mayonnaise, and season with plenty of salt and black pepper.

When the muffins are cool, cut a circle from the top then spoon some of the muffin out, and spoon a little dill mayonnaise on the muffin.


Top with a prawn and some freshly ground black pepper.


Chicken Farm Bakers' Project #5:
Mini Polenta Muffin with Prawn and Dill Mayonnaise

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