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.
