- 250g polenta
- 250g gluten-free self-raising flour
- 2 tsp gluten-free baking powder
- ½ tsp bicarbonate of soda
- 2 eggs
- 250g yoghurt
- 250g clear honey, plus extra to drizzle
- 250g butter, melted
For the whipped honey butter
- 250g butter, at room temperature
- 125g honey
The key to the perfect whipped honey butter is to whisk or beat the butter until it's very light and pale in colour. This also makes it easier to spread.
Preheat the oven to 190°C/170°C/gas 5 and line a 12-hole muffin tin with paper muffin cases.
Put the polenta, gluten-free self-raising flour, baking powder and bicarbonate of soda into a large bowl and whisk together until combined.
Put the eggs, plain yoghurt, clear honey and butter into another bowl. Whisk together until combined.
Pour the wet mixture into the dry ingredients and mix until fully combined.
Divide the mixture evenly between the paper cases and bake for 20–25 minutes until golden brown, risen and set in the middle.
Leave the muffins to cool a little. While they're still a little warm, drizzle some honey over the top of each one.
To make the whipped butter, place the butter in a bowl and whisk at high speed with an electric whisk for 2 minutes until pale and fluffy.
Add in the honey and whisk for another 2 minutes until completely combined.
Try this fruity twist on a simple scone recipe. Full of grated apple and sweetened only with honey, they're perfect for an indulgent afternoon treat with butter or clotted cream.
Grow your own fruit and vegetables and help the environment by reducing food miles. Find out what to harvest, plant and buy each month with our handy guide to seasonal food.