POLENTA BERRY MUFFINS

250g rice flour
170g polenta
2 tbs soft brown sugar
1½ tsp bicarbonate of soda
250g blueberries or other berries
1 apple, cored and grated
170g plain low-fat yoghurt
2 tbs lemon juice
1 tbs sunflower oil
150ml apple juice

• Preheat the oven to 200C. Sieve the flour, polenta, sugar and bicarbonate of soda into a bowl.
  
• Mix in the grated apple and berries. Mix together the yoghurt, lemon juice and stir into the berry mixture.
  
• Spoon into non-stick muffin moulds.
  
• Bake in the centre of the oven for 10-15 minutes or until golden.
  
• Leave to cool on a wire rack.

Makes 16 muffins 

Nutritional information: 130 calories, 1.8g fat and 26g carbohydrate