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. Breakfast Snack Print this recipe Details Serves: Makes 12Number of ingredients: 12 IngredientsTo prep: 5 Minutes PrepTo cook: 15 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 587kJProtein: 5gFat (total) : 6.9g- Saturated Fat: 1.7gCarbohydrate (total): 14gFibre: 1gSodium: 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.
