Maple Polenta Cakes

Maple Polenta Cakes
Makes 12
Prep 10 m
Bake 20 m



  1. 1 of 4 Heat oven to 350 degrees . Coat a 12-cup muffin pan with cooking spray with flour (or grease and flour pan).
  2. 2 of 4 In a large bowl, combine butter and sugars. With an electric mixer, beat until light and fluffy.
  3. 3 of 4 In a medium bowl, whisk almond flour, cornmeal and baking powder. Working in batches, beat cornmeal mixture into butter mixture, alternating with 1 egg at a time, mixing well between additions. Divide batter evenly among muffin cups.
  4. 4 of 4 Bake 20 minutes, until golden. Transfer to a rack and cool about 10 minutes. Run a thin knife around edges to loosen and brush tops with maple syrup. Let cool completely before removing from pan and serving.
Nutrition Information for Maple Polenta Cakes
Servings Per Recipe: 12
Per Serving: 3 g fiber, 29 g carb., 8 g sat. fat, 22 g Fat, total, 26 mg sodium, 7 g pro., 17 g sugar, 326 kcal cal.