Kidspot Kitchen

Kidspot Kitchen

Polenta cheddar and spinach muffins recipe

These polenta, cheddar and spinach muffins are great for lunch boxes, parties or with lunch or dinner. They're also delicious in winter, served with soup.

Serving Size:

Makes 12



  • 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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