Polenta, Capsicum and Sweet-potato Muffins

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Today’s Simple Savoury Muffins are easy to prepare and are perfect for picnics or great for when you’re on the go and need a healthy snack.

1/2 cup wholemeal self-raising flour
1/2 cup self-raising flour
2/3 cup polenta
2 tablespoons fresh chives
2 tablespoons fresh parsley
1 clove garlic, finely chopped
1/2 cup chopped red capsicum
1 teaspoon sea salt
1/4 cup parmesan cheese
250 grams sweet potato, peeled and grated
1 egg
1 cup low-fat milk

Preheat oven to 200°C. Beat the egg and milk together in a bowl, then set aside. Combine all the other ingredients in a bowl, then mix the egg and milk mixture through the dry ingredients. When everything is combined, spoon the mixture into a greased muffin tray. Cook for 15-20 minutes, or until golden.

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Total Comments: 1
  1. 0

    How many muffins does this recipe make? 6 or more? Are they large or standard size? (As with cupcakes) Thanks



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