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.
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|Canola Oil Spray||ml||60||Soya|
|White Plain Flour||g||375||Gluten (in wheat, oats, rye and
barley), Wheat gluten
|Cheddar Cheese||Grate||g||180||Animal milk|
|Parmesan Cheese||Grate||g||60||Animal milk|
|Black or white Pepper, Ground||g||30|
- 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.