Savoury Polenta Muffins Recipe

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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.



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

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

#fun_for_children
#baking
#rainy_day
#recipes
%wneverywhere