Spinach, cheese and polenta muffins

These muffins are great on their own as a savoury snack, or as an accompaniment to hot soups.
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Spinach, cheese and polenta muffins
g Best choice SF Soy free NF Nut free Snack
  1. Preheat oven to 200°C.
  2. Whisk the milk, oil, egg and chives in a large bowl.
  3. Combine the remaining ingredients in another large bowl. Pour in the milk mixture and stir until just combined, taking care not to over-mix.
  4. 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.
  5. Allow the muffins to cool for 5 minutes before removing from their trays. Serve warm or cold.


  • Leftover muffins can be frozen for up to three months.