Dessert for 12

Raspberry Polenta Muffins

Name: Raspberry Polenta Muffins
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups almond flour; 3/4 cups fine polenta; 2 tsp baking powder; 1/4 cup + 2 tbsp sugar; 1/4 tsp salt; 3 large eggs; 1/4 cup melted coconut oil; 1/4 cup honey; 1 tbsp lemon juice; 1 tsp vanilla extract; 1 tsp almond extract; 1 cup fresh raspberries; 1/4 cup chopped pistachios

$2.15for 440 minServes 12

Almond flour and polenta make tender muffins filled with raspberries, pistachios, honey, and bright lemon flavor.

Photo: immigrantstable.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Cornmeal, 3.75 oz$0.08/oz typical	3.75 oz	$0.30Typical price
	Eggs, 3$0.30 each typical	3	$0.90Typical price
	Juice, 0.5 oz$0.04/oz typical	0.5 oz	$0.02Typical price
	Berries, 5 oz$0.40/oz typical	5 oz	$2.00Typical price
	Nuts and seeds, 1.25 oz$0.70/oz typical	1.25 oz	$0.79Typical price
Total for the servings shown		$6.45

Pantry staples you likely have

FlourBaking powder and sodaCooking spray, shortening, ghee, coconut and sesame oilHoney or maple syrupCornstarch, vanilla, yeast, cocoa

Not included in the cost.

40 minstart to table
Mediumdifficulty
12servings as written
$typical cost tier

American Vegetarian Dairy-free Kid-friendly Budget Desserts Back to school Summer

Typical price

$0.54 per serving$2.15 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 cups almond flour
3/4 cups fine polenta
2 tsp baking powder
1/4 cup + 2 tbsp sugar
1/4 tsp salt
3 large eggs
1/4 cup melted coconut oil
1/4 cup honey
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp almond extract
1 cup fresh raspberries
1/4 cup chopped pistachios

Steps

Heat the oven to 375 F and oil a 12-cup muffin pan.
Whisk the almond flour, polenta, baking powder, sugar, and salt in a large bowl.
Whisk the eggs, coconut oil, honey, lemon juice, vanilla, and almond extract in a second bowl.
Stir the wet mixture into the dry mixture, then fold in the raspberries and pistachios.
Divide the batter among the muffin cups and bake for 20 to 22 minutes.
Cool the muffins in the pan for 5 minutes before removing them.

Main ingredient on sale this week? See what to make with eggs on sale.