Spinach, cheese and polenta muffins
* VEGETARIAN * NUT FREE
|Ingredients||12 serves||24 serves|
|Milk (reduced fat)||1 cup||2 cups|
|Olive oil||¼ cup||½ cup|
|Egg||1 large||2 large|
|Chives, chopped||1 tablespoon||2 tablespoons|
|Plain flour, sifted||1 cup||2 cups|
|Polenta||½ cup||1 cup|
|Baking powder||1 teaspoon||2 teaspoons|
|Cheddar cheese (reduced fat), grated||60g||120g|
|Parmesan cheese, grated||1 tablespoon||2 tablespoons|
|Red capsicum, roasted, sliced||1 medium||2 medium|
|Spinach leaves, roughly chopped||60g||120g|
|Black pepper||to taste||to taste|
- Preheat oven to 200°C.
- Whisk the milk, oil, egg and chives in a large bowl.
- Combine the remaining ingredients in another large bowl. Pour in the milk mixture and stir until just combined, taking care not to over-mix.
- Spoon the mixture into patty cases or a lightly greased muffin tray (12 holes per tray).
- Bake for 15 minutes or until golden and cooked through. Allow the muffins to cool for 5 minutes before removing from their trays. Serve warm or cold.
- These muffins are great on their own as a savoury snack, or as an accompaniment to hot soups.
- Leftover muffins can be frozen for up to three months.
Healthy Choices category: AMBER (Choose carefully)
Recipe adapted from Good health recipe book II, with permission from Dairy Australia.
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.