Do you ever get bored of having the same old breakfast every day? I know I do, and it's very often cereal in our house, not exactly the healthiest of options, even though we do our best to avoid the cereals with too much sugar (that rules out most of them!). To help shake things up a bit at breakfast time, today I have a delicious recipe for spinach and tomato corn muffins to share with you. These savoury muffins are so easy to make, fun to cook with kids and great for making up in advance for a healthy breakfast idea that the whole family will enjoy. The muffins can be eaten warm or cold, so you can bake them the night before or if you have a little more time in the morning, you can eat them fresh from the oven, yum!
I was sent several recipes to try by Organix as part of my role as a No Junk Mum (you can read more about why I have signed up to be an Organix No Junk Mum here), and chose this one to trial and share with you. I was intrigued by the idea of a savoury muffin, and interested to see how they'd go down with my boys. My youngest helped me to make them, at 2 ½ he absolutely LOVES helping me cook, he sits on the kitchen counter and gets stuck into everything I am making, in fact he gets quite upset if I try to cook anything without his help! He comes charging into the kitchen with a loud "I want to cook!" and I don't get any peace until I let him join me. I've always found that getting my children involved in cooking is such a great way to keep them interested in trying a variety of healthy foods though - if they've been involved in the preparation or cooking, they are so much more likely to eat it!
I often feel very fortunate that my boys are very open to trying new foods and both eat a really good variety of foods too. Some of the ways that I try to encourage a love of good food include cooking with them, asking them to choose fruits and vegetables to buy when we are shopping (it's always fun when we find something new to try!) and always trying to shake things up at home by regularly trying new recipes and foods, incorporating lots of delicious vegetables and fruits wherever possible (think carrot biscuits, sweetcorn smoothies and fruity breakfast popsicles!).
Where possible, we try to buy organic food, though sadly it isn't always affordable. I find that organic food really does taste better, especially the vegetables - they are often like a different food, with so much more flavour, not to mention the lack of pesticides and other hidden nasties. To help keep organic food more affordable, I club together with family and friends and take part in a bulk order of dry foods like flour, pasta, rice porridge oats and tinned foods from an organic wholesaler, it works really well. I also love veg box schemes (Organix kindly sent me a fruit and veg box from Riverfood recently, it was really great!) and I'm looking forward to growing our own in the near future too, as we're about to move to a house with a reasonably sized garden at last!
Back to the recipe, these breakfast muffins turned out to be a huge hit with my boys, who couldn't get enough of them! I'll be making them again in the very near future, as they were great for packed lunches and snacks as well as breakfast.
Spinach & Tomato Corn Muffins
Ingredients:
- 250ml milk
- 2 eggs
- 100ml olive oil
- 75g grated parmesan cheese
- 100g feta cheese
- 2 handfuls spinach
- 8 cherry tomatoes
- 2 spring onions
- 1 handful fresh basil
- 200g self raising flour
- 150g polenta (cornmeal)
Method:
Preheat the oven to 160°C (Gas mark 3/320°F). Lightly brush or spray a 12 hole muffin tin with oil and set aside.
In a large bowl, whisk the milk, eggs and oil together.
Grate the parmesan, crumble the feta, finely chop the spinach, tomatoes, spring onions and basil and add to the bowl. Stir to mix in well.
In a separate bowl, mix together the flour and polenta, then add to the wet ingredients and stir until completely combined.
Spoon the mixture into the tin, then bake for 20-25 minutes until golden and set.
Allow to cool for 5 minutes, then remove from the muffin tin and serve warm, or leave to cool on a wire rack.
NOTES: These muffins can be served warm or cold. If not eating immediately, the muffins can be gently reheated in a warm oven.
I had some extra mixture left over, so I made some mini muffins too, and just cooked them for 5 minutes less than the others. They were perfect for snacking on!
Grace
Disclosure: This blog post was commissioned by Organix as part of a series of post for the No Junk Journey campaign. I was compensated for my time, however all opinions expressed in this post are my own
Spinach & Tomato Corn Muffins
Ingredients
- 250 ml milk
- 2 eggs
- 100 ml olive oil
- 75 g grated parmesan cheese
- 100 g feta cheese
- 2 handfuls spinach
- 8 cherry tomatoes
- 2 spring onions
- 1 handful fresh basil
- 200 g self raising flour
- 150 g polenta (cornmeal)
Instructions
- Preheat the oven to 160°C (Gas mark 3/320°F). Lightly brush or spray a 12 hole muffin tin with oil and set aside.
- In a large bowl, whisk the milk, eggs and oil together.
- Grate the parmesan, crumble the feta, finely chop the spinach, tomatoes, spring onions and basil and add to the bowl. Stir to mix in well.
- In a separate bowl, mix together the flour and polenta, then add to the wet ingredients and stir until completely combined.
- Spoon the mixture into the tin, then bake for 20-25 minutes until golden and set.
- Allow to cool for 5 minutes, then remove from the muffin tin and serve warm, or leave to cool on a wire rack.
Notes
I hope you will want to try this yummy recipe, please pin it if you do! For more delicious breakfast ideas, check out the Healthy Breakfast Recipes section here on the Eats Amazing blog or follow my Healthy Breakfast Ideas Pinterest board for fresh and seasonal inspiration all the year around.
Charlie @ The Kitchen Shed says
I have literally just started cooking with polenta. I made polenta chips a couple of weeks ago which were delicious. Im thinking these should be on my to do list next too, my boys would love them. They look fab!
Grace says
I keep meaning to try polenta chips, they look amazing! These really are yummy, well worth a try and it's always good to have several recipes to try when you're using a new ingredient!
geet says
Nice recipe... Thanks for sharing...
Midge @ Peachicks' Bakery says
Ooh these look amazing! I love the idea of savoury muffins - definitely saving this one for later! x
Grace Hall says
Thank you! They taste delish and my little one loved helping me make them!