Polenta, Lemon and Pistachio Muffins.

Where to begin? My big sister has recently got in to gluten-free foods. She suggested we attempt to make a cake recipe. We did. Here is a list of the ingredients if you wish to give it a go! - 100g ground almonds, 50g desiccated coconut, 125g coarse ground polenta, 1 and a half tsp gluten-free baking soda, 115g unsalted butter, 65g golden caster sugar, 2 large eggs, rind of 2 lemons and the juice of 1. For the icing: Juice of 1 and a half lemons, 125g icing sugar, 1 tbsp water, handful of pistachios. Method: Pre heat the oven to 170c and grease a muffin tin. Mix almonds, coconut, polenta, & baking soda in a bowl. In a separate bowl, or electric mixer, cream the butter and sugar together until pale. Add the eggs to the butter and sugar, one egg at a time and mix thoroughly. Add lemon juice. Fold the dry mixture into the wet mixture, and pour into a greased muffin tin. Place in the oven and bake for 20 minutes, or until golden brown. While the cakes are in the oven, add the sugar, water and lemon to a pan and warm on a medium heat until the sugar dissolves. Coarsely chop the pistachios. Take the cakes out of the oven and leave to cool in the tin for 10 minutes before transferring to a wire  rack. Drizzle the icing sugar on top and sprinkle a few crushed pistachios over. (P.S- this is not our recipe, my sister found it on the net.) Enjoy it with a cup of tea!