Spinach & Tomato Corn Muffins
Breakfast Corn Muffins recipe - a yummy family friendly healthy breakfast idea that is great for cooking with kids.
Servings: 12 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
NOTES: These muffins can be served warm or cold. If not eating immediately, the muffins can be gently reheated in a warm oven.