Banana Cornmeal Muffins - Gluten Free

Ingredients

Makes 12 regular size muffins

2 medium bananas
1 cup CSR Icing Sugar
1 egg
1 ½ cups rice flour
¾ cups instant polenta (cornmeal)
1 teaspoon baking soda
2 teaspoons gluten free baking powder
150 g butter, melted
extra CSR Icing Sugar to dust

Method

Preheat oven to 200°C. Spray a tray of 12 muffins tins with non- stick baking spray or line with paper cases.

Mash the bananas with a fork. Mix in icing sugar, egg and melted butter. Add the dry ingredients and mix lightly to just combine. Spoon into the prepared muffing tins and bake for 15 – 20 minutes until well risen and golden brown. Serve warm, dusted with extra icing sugar.

Pure Icing Sugar

Ingredients: cane sugar

While no cake would be complete without it, icing sugar can also be used to make goodies such as shortbread, cream fillings, marshmallow, and fondant; anywhere a smooth, soft finished texture is required. CSR Pure Icing Sugar is the perfect icing sugar for all your traditional and decorative special icing needs. As CSR Pure Icing Sugar is 100% natural sugar this ensures the icing has a firm setting quality every time.