3 cups plain flour
1 cup polenta
2/3 cup caster sugar
1 tablespoon baking powder
2 1/2 cups skim milk
90g unsalted butter, melted
3/4 cup sugar-free raspberry or strawberry jam
1. Preheat the oven to a moderate 180 C. Place 18 x 1⁄3-cup paper cases into 2 muffin pans. In a large bowl, combine the flour, polenta, sugar and baking powder.
2. In a separate bowl, mix milk and butter. Add to flour mixture. Whisk eggwhites until stiff. Fold into batter and mix until combined. Pour into cases. Bake for 30 min, or until a toothpick comes out clean.
3. Cool muffins 30 min. Spoon jam into a disposable piping bag with a round tip. Insert tip into top of muffins and squeeze jam into the middle. Freeze until required.