Spinach, cheese and polenta muffins

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These muffins are great on their own as a savoury snack, or as an accompaniment to hot soups.

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g SF Soy free NF Nut free Snack

Ingredients

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.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.