Spinach, cheese and polenta muffins
These muffins are great on their own as a savoury snack, or as an accompaniment to hot soups.
Download Recipe
g
SF
Soy free
NF
Nut free
Snack
Ingredients
Serves
people
Method
- 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.
Tips
- Leftover muffins can be frozen for up to three months.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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