22 Sep Spinach and Cheese Polenta Muffins
Suitable for vegetarians, these savoury muffins make the perfect morning tea or afternoon tea snack.
The use of polenta gives the muffins a much softer texture than a traditional corn muffin, and they are so easy and quick to make.
Full of vegetables and cheese, these mouth-watering savouries are great on their own or as an accompaniment to hot soup for a larger meal.
Made it? Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!
| Ingredients | Prep | Unit | Serve 30 | Allergies |
|---|---|---|---|---|
| Canola Oil Spray | ml | 60 | Soya | |
| Milk | ml | 300 | Animal milk | |
| Olive Oil | ml | 165 | ||
| Egg, Whole | g | 150 | Eggs | |
| Chives | Chop | g | 45 | |
| White Plain Flour | g | 375 | Gluten (in wheat, oats, rye and barley), Wheat gluten (gliadin) |
|
| Polenta | g | 300 | ||
| Baking Powder | g | 15 | ||
| Cheddar Cheese | Grate | g | 180 | Animal milk |
| Parmesan Cheese | Grate | g | 60 | Animal milk |
| Capsicum, Red | Slice | g | 825 | |
| Spinach | Finely chop | g | 150 | |
| Black or white Pepper, Ground | g | 30 |
Method
- Whisk together milk, oil, egg and chives.
- Combine remaining ingredients in a large bowl. Pour in milk mixture and stir until just combined.
- Spoon into lightly oiled muffin pan and bake at 200°C for 15 minutes or until golden.
- Remove from pan and serve warm.