Polenta cheddar and spinach muffins
- 1 cup (250ml) buttermilk
- 1/4 cup (60ml) olive oil
- 1 egg
- 2 tbsp finely chopped chives
- 1 cup (150g) plain flour
- 1/2 cup polenta
- 2 tsp baking powder
- 2/3 cup (70g) cheddar cheese, grated
- 2 tbsp finely grated parmesan cheese
- 100g spinach, steamed then finely chopped
Preheat oven to 180°C (160°C fan-forced) and line a 12-hole/1 cup capacity muffin tin with paper cases.
Whisk together the milk, oil, egg and chives.
In a large separate bowl, combine remaining ingredients and mix until just combined. Then add the wet ingredients and fold together gently. Season to taste with salt and peper.
Divide mixture between muffin cases and bake for 20 minutes or until golden.
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