Spinach and cheese polenta muffins

Spinach and cheese polenta muffins

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.

IngredientsAllergens PrepUnitServe 30
Oil spray, Canola (rapeseed)check labelml60
Milk, Cow, Fluid regular fat (~3.5%)dairyml300
Oil, Oliveml165
Egg, Chicken, Whole raweggg150
Chives, RawChopg45
Flour, Wheat, White plainwheatgluteng375
Cornmeal (polenta), Uncookedg300
Baking powder, Dry powderg15
Cheese, Cheddar, Natural plain regular fatdairyGrateg180
Cheese, Parmesan, FreshdairyGrateg60
Capsicum, RawSliceg825
Spinach, Fresh, RawFinely Chopg150
Pepper, Black or white, Groundg30

Allergens legend

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.



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