THE DAIRY KITCHEN
Spinach and Cheese Polenta Muffins
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
15 MINS
Cooking
15 MINS
Serve these as a starter on an antipasto platter or with a thick vegetable soup.
Ingredients
1 cup reduced fat milk1/4 cup olive oil
1 egg
1 tablespoon chopped chives
1 cup plain flour
1/2 cup polenta (cornmeal)
2 teaspoons baking powder
60g reduced fat cheddar cheese, grated
1 tablespoon grated parmesan cheese
1 roasted red capsicum, skin and membrane removed, sliced
50g baby spinach leaves, washed and chopped
freshly ground black pepper, to taste
Nutrition (per serve)
| Energy (kj) | 587 |
| Sugars (g) | 1 |
| Protein (g) | 5 |
| Dietry Fibre (g) | 1 |
| Fat Total (g) | 6.9 |
| Sodium (mg) | 110 |
| Saturated (g) | 1.7 |
| Calcium (mg) | 85 |
| Carbohydrates (g) | 14 |
| Iron (mg) | 1 |
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.
