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.
Ingredients | Allergens | Prep | Unit | Serve 30 |
---|---|---|---|---|
Oil spray, Canola (rapeseed) | ml | 60 | ||
Milk, Cow, Fluid regular fat (~3.5%) | ml | 300 | ||
Oil, Olive | ml | 165 | ||
Egg, Chicken, Whole raw | g | 150 | ||
Chives, Raw | Chop | g | 45 | |
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 | |
Capsicum, Raw | Slice | g | 825 | |
Spinach, Fresh, Raw | Finely Chop | g | 150 | |
Pepper, Black or white, Ground | g | 30 |
Method
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.