Mimi V a writer, social media manager, foodie, music lover, and mum, currently residing in Sydney with Mr V, two little Vs and doggy V.
Published October 15th 2012
A tasty savoury treat
These are one of the staple foods that I bake in batches and have on hand in the freezer to give to the toddler when we need a quick, healthy and filling snack. They freeze really well, defrost well, and never seem to disappoint. I also make endless variations on these using whatever I have to hand, so they can be a great way to use up leftovers.
Savoury polenta muffins always seem to go down a treat with kids - even with veggies smuggled in
Ingredients 1 cup Australian reduced fat milk (soy or full fat milk also work well) 1/4 cup olive oil
1 egg 1 tablespoon chopped chives or spring onions (you can omit these if your kid won't eat them, just add a few more veggies instead) 1 cup plain flour 1/2 cup polenta, (you can leave this out if you like, just add a bit more flour) 2 teaspoons baking powder 60g cheddar cheese, grated (any other hard cheese will also work, as will feta) 1 tablespoon grated Australian parmesan cheese
- 50g baby spinach leaves, washed and chopped freshly ground black pepper, to taste
- 75g chopped or small vegetables of your choice (I have used pumpkin, peas, corn kernels, frozen mixed veg or anything else I have to hand and everything tastes yummy)
- OPTIONAL: add in a few grams of ham or bacon if you feel like it
1. Whisk together the milk, oil, egg and chives
2. Place remaining ingredients into a large bowl, mixing until
well combined. Pour in milk mixture and stir until just
3. Spoon between 12 x 1/2 cup capacity lightly oiled muffin pans
and bake at 200°C for 15 minutes or until golden
4. Sit back and watch with glee as the kids devour these, veggies and all
These sound good. I have a Brazilian Corn or Polenta cake recipe coming up to share, soon. Just have to get the translation right before I publish it! This one is sweet and very moist when you get it right... and bizarrely, you can add a can of creamed corn to it, which means you get this sweet, puddingy type cake, with corn kernels through it. You need not add the corn, though. I like things with polenta or semolina in them.