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Before you jump to Polenta & Strawberry Cup Cakes. Super Moist & Yummy recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.

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You may well prefer preparing food with your oven, but using a microwave instead will cost you a lot less money. Maybe the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. Compared with your stove, you can make boiled water and also steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might believe that you save energy by washing your dishes by hand, however that is certainly not true. Mainly if you ensure that the dishwasher is full prior to starting a cycle. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can increase the amount of money you save.

As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. It is pretty straightforward to live green, after all. A lot of it is simply using common sense.

We hope you got benefit from reading it, now let’s go back to polenta & strawberry cup cakes. super moist & yummy recipe. You can have polenta & strawberry cup cakes. super moist & yummy using 10 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Polenta & Strawberry Cup Cakes. Super Moist & Yummy:

1. Prepare fine cornmeal
2. Prepare plain flour
3. Use salt
4. Use baking powder
5. Get butter r margarine
6. Get caster sugar
7. Prepare eggs I used large 232g
8. Use low fat natural yoghurt. I used alpro simply plain
9. Get vanilla extract
10. Prepare punnet strawberries sliced then quartered I used 172g

Steps to make Polenta & Strawberry Cup Cakes. Super Moist & Yummy:

1. Pre heat oven to 170°. If making large sponge cake grease & line/flour a 23cm round cake tin & put oven on 180°
2. Sift together the cornmeal, flour, salt & baking powder. Give it a good mix to distribute & set aside.
3. In a small jug crack the eggs. No need to whisk. Set aside.
4. In medium bowl beat the caster sugar & butter/margarine until light & fluffy.
5. Beat in the eggs in 4 stages then stir in the vanilla.
6. Weigh the natural yoghurt & strawberries.
7. Add the dry ingredients alternating with the yoghurt stirring round the edges of the bowl each time. Finish with the yoghurt.
8. Fold in the strawberries.
9. ¾ fill cake cases or cake tin. If making cup cakes bake for 10-12 minutes. If making large cake bake for 30-45 minutes depending on how hot your oven gets. Check with cake tester to see if cooked. If it comes out clean then remove & cool on wire rack. If not bake a little longer. No need to ice or add buttercream these are delicious as they are.
10. Enjoy 💖

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