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.
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.