Makes 24 mini muffins
Ingredients:
1 cup polenta
1 cup self raising flour
1 zucchini, grated
1 cup spinach or silver beet, shredded
1 egg
1 cup milk
1/3 cup olive oil
1/2 cup cheese, grated
1 teaspoon smoked paprika
1/3 cup sundried tomatoes, chopped
Method:
Pre-heat an oven to 180 degrees and grease a muffin tray.
In a large mixing bowl combine polenta, flour, paprika, zucchini, spinach and cheese.
In a small mixing bowl whisk together egg, milk and oil.
Combine the egg mixture with the polenta mixture and stir well. Add the sundried tomato and combine.
Spoon the mixture into the muffin tray and bake in pre-heated oven for 20 - 25mins. Allow to cool for 5mins before turning out onto cooling rack.
Perfect for lunchboxes
Ingredients:
1 cup polenta
1 cup self raising flour
1 zucchini, grated
1 cup spinach or silver beet, shredded
1 egg
1 cup milk
1/3 cup olive oil
1/2 cup cheese, grated
1 teaspoon smoked paprika
1/3 cup sundried tomatoes, chopped
Method:
Pre-heat an oven to 180 degrees and grease a muffin tray.
In a large mixing bowl combine polenta, flour, paprika, zucchini, spinach and cheese.
In a small mixing bowl whisk together egg, milk and oil.
Combine the egg mixture with the polenta mixture and stir well. Add the sundried tomato and combine.
Spoon the mixture into the muffin tray and bake in pre-heated oven for 20 - 25mins. Allow to cool for 5mins before turning out onto cooling rack.
Perfect for lunchboxes
