Spinach and Cheese Polenta Muffins
These spinach and cheese polenta muffins make an excellent addition to anyone's lunchbox and making them is a great activity for you and the kids.
Details
- Makes 12
- 12 Ingredients
- 5 Minutes Prep
- 15 Minutes Cook
- Easy
Nutrition per serve
- Energy 587kJ
- Protein 5g
- Fat (total) 6.9g
- - Saturated Fat 1.7g
- Carbohydrate (total) 14g
- Fibre 1g
- Sodium 110mg
Ingredients
1 cup Australian reduced fat milk
1/4 cup olive oil
1 egg
1 tablespoon chopped chives
1 cup plain flour
1/2 cup polenta (cornmeal)
2 teaspoons baking powder
60g Australian reduced fat cheddar cheese, grated
1 tablespoon grated Australian parmesan cheese
1 roasted red capsicum, skin and membrane removed, sliced
50g baby spinach leaves, washed and chopped
freshly ground black pepper, to taste
Method
- Whisk together the milk, oil, egg and chives.
- Place remaining ingredients into a large bowl, mixing until well combined.
- Pour in milk mixture and stir until just combined.
- Spoon between 12 x 1/2 cup capacity lightly oiled muffin pans and bake at 200°C for 15 minutes or until golden.
Dietitian Notes / Recipe Tips
Muffins are a great way to boost our vegetable intake. Experiment by adding grated carrot or zucchini, capsicum or baby spinach. Make a batch of mini muffins on the weekend and freeze for your lunchbox throughout the week.
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Provider Acknowledgement
Recipe and image reproduced with permission from the Dairy Kitchen, visit dairyaustralia.com.au/recipes for more recipes.
