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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)
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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) |
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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.
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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.
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Mix together the dill, lemon juice, mustard and mayonnaise, and season with plenty of salt and black pepper.
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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.
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Mini Polenta Muffin with Prawn and Dill Mayonnaise
Nice idea. Question: the polenta is a precooked piece?
ReplyDeleteI used the raw one, not precooked.
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