14 Aug Spinach and cheese polenta muffins
Who said ‘good for you’ can’t also be delicious? Spinach is a great source of iron, manganese and folate and cheese packs a healthy protein punch. And for those on a gluten-free diet, polenta is a great alternative to wheat-based products, as it’s made from ground cornmeal.
These spinach and cheese polenta muffins are a great vegetarian and nut-free option for residents with individual diet or nut allergies.
Try our recipe from the #SoupedUp Kitchen.
|Oil spray, Canola (rapeseed)||ml||60|
|Milk, Cow, Fluid regular fat (~3.5%)||ml||300|
|Egg, Chicken, Whole raw||g||150|
|Flour, Wheat, White plain||g||375|
|Cornmeal (polenta), Uncooked||g||300|
|Baking powder, Dry powder||g||15|
|Cheese, Cheddar, Natural plain regular fat||Grate||g||180|
|Cheese, Parmesan, Fresh||Grate||g||60|
|Spinach, Fresh, Raw||Finely Chop||g||150|
|Pepper, Black or white, Ground||g||30|
1. Whisk together milk, oil, egg and chives.
2. Combine remaining ingredients in a large bowl. Pour in milk mixture and stir until just combined.
3. Spoon into lightly oiled muffin pan and bake at 200°C for 15 minutes or until golden.
4. Remove from pan and serve warm.