Spinach, cheese and polenta muffins

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These muffins are great on their own as a savoury snack, or as an accompaniment to hot soups.

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g Best choice SF Soy free NF Nut free Snack

Ingredients

Method

Preheat oven to 200°C.
Whisk the milk, oil, egg and chives in a large bowl.
Combine the remaining ingredients in another large bowl. Pour in the milk mixture and stir until just combined, taking care not to over-mix.
Spoon the mixture into patty cases or a lightly greased muffin tray (12 holes per tray). Bake for 15 minutes or until golden and cooked through.
Allow the muffins to cool for 5 minutes before removing from their trays. Serve warm or cold.

Tips

Leftover muffins can be frozen for up to three months.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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