Polenta & Strawberry Cup Cakes. Super Moist & Yummy

• 175 grams fine cornmeal
• 75 grams plain flour
• 1/2 tsp salt
• 1 tsp baking powder
• 175 grams butter r margarine
• 250 grams caster sugar
• 4 eggs I used large 232g
• 125 grams low fat natural yoghurt. I used alpro simply plain
• 1 tsp vanilla extract
• 1/2 punnet strawberries sliced then quartered I used 172g

1. Pre heat oven to 170A.
2. If making large sponge cake grease & line/flour a 23cm round cake tin & put oven on 180A
3. Sift together the cornmeal, flour, salt & baking powder.
4. Give it a good mix to distribute & set aside.
5. In a small jug crack the eggs.
6. No need to whisk.
7. Set aside.
8. In medium bowl beat the caster sugar & butter/margarine until light & fluffy.
9. Beat in the eggs in 4 stages then stir in the vanilla.
10. Weigh the natural yoghurt & strawberries.
11. Add the dry ingredients alternating with the yoghurt stirring round the edges of the bowl each time.
12. Finish with the yoghurt.
13. Fold in the strawberries.
14. Az fill cake cases or cake tin.
15. If making cup cakes bake for 10-12 minutes.
16. If making large cake bake for 30-45 minutes depending on how hot your oven gets.
17. Check with cake tester to see if cooked.
18. If it comes out clean then remove & cool on wire rack.
19. If not bake a little longer.
20. No need to ice or add buttercream these are delicious as they are.
21. Enjoy '

cornmeal, flour, salt, baking powder, butter, caster sugar, eggs, natural yoghurt, vanilla, punnet strawberries

Taken from cookpad.com/us/recipes/339691-polenta-strawberry-cup-cakes-super-moist-yummy (may not work)