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
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
Method
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
combined
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
