Spinach and cheese polenta muffins

Organisation: Dairy Australia’s Test Kitchen

Serves: Makes 12

Type of recipe: Snacks

Recipe

These savory Cheddar, Parmesan, and Roasted Red Capsicum Muffins are the perfect savory snack or side dish! Packed with the rich flavors of Australian reduced-fat cheddar, parmesan, and roasted red capsicum, each muffin is light, fluffy, and full of delicious texture from polenta and spinach.

Ingredients

1 cup Australian reduced fat milk
1/4 cup olive oil
1 egg
1 tablespoon chopped chives
1 cup plain flour
½ cup polenta (cornmeal)
2 teaspoons baking powder
60g Australian reduced fat cheddar cheese, grated
1 tablespoon grated Australian parmesan cheese
1 roasted red capsicum, skin and membrane removed, sliced
50g baby spinach leaves, washed and chopped
freshly ground black pepper, to taste

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 combine
3. Spoon between 12 x 1/2 cup capacity lightly oiled muffin pans and bake at 200°C for 15 minutes or until golden.