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 [grand]kids.
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To prep: 15 minutes
To cook: 15 minutes
Serves: 6
Nutrition per serving: Energy 587kJ | Protein 5g | Total fat 6.9g | Saturated fat 1.7g | Carbohydrates 14g | Sugars 1g | Dietary fibre 1g | Sodium 110mg | Calcium 85mg
Ingredients
- 1 cup low-fat milk
- 0.25 cups olive oil
- 1 egg
- 1 tablespoon chives
- 0.5 cups plain flour
- 0.5 cups polenta
- 2 teaspoons baking powder
- 60g grated cheese (low fat)
- 1 tablespoon grated parmesan cheese
- 1 red capsicum
- 50g baby spinach leaves
- freshly ground black pepper
Method
Roast the red capsicum. Remove the skin and membrane. Slice. Wash and chop the baby spinach leaves.
Whisk together the milk, oil, egg and chopped 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. Makes 12.
Dietitian’s note
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 over the weekend and freeze for use throughout the week.
This recipe originally appeared on Diabetes Australia and is republished with permission.
Do you enjoy savoury muffins? Why not share how the recipes turns out for you in the comments section below?
Also read: Vegetable Pasta Bake