Ingredients:

• 170 g butter, softened
• 170 g brown sugar
• 1 tsp vanilla bean paste or extract
• ½ tsp almond extract
• 2 eggs @ room temperature
• 120 g self-raising flour
• 60 g fine polenta (yellow maize flour)
• 60 g almond flour
• 150 g strawberries, diced

Method

• Butter a 12-size muffin pan. Heat your oven on 180 C.
• Beat the butter, sugar, vanilla and almond extract together until light and fluffy. Add the eggs, one at a time, mixing after each addition. Add the flour, polenta and almond flour, folding it gently until mixed.
• Add the diced strawberries and mix gently.
• Spoon the mixture into the muffin pan, bake for 25 -30 min until done.
• Serving options: with fresh strawberries, vanilla ice cream of clotted cream.

Marelie Winterbach