Savoury Polenta Muffins
We love a savoury muffin recipe! These polenta muffins are filled with flavour but also make a great addition to any meal that is a little runny; think chili con carne, soup or a stew. They will soak up any additional liquid and flavour, making it much easier for bub to eat.
This recipe is also really versatile. You can easily leave the spices out and add in some other veggies like roast pumpkin, grated zucchini, broccoli or goats’ cheese.
Age Recommendation - Most bubs will have no issue tackling a muffin like this from around 9 months without any modification.
Savoury Polenta Muffins
Ingredients
- 1 cup of polenta
- 1 cup of self-raising flour
- 1 cup of buttermilk (easily make with regular milk and 1 tsb lemon juice added. You can also use a plant milk if dairy free)
- ½ cup of olive oil
- 2 eggs (can use flax eggs)
- 1 box frozen spinach (250g)
- 1 tsb cumin, coriander and smoked paprika
- ½ cup of grated cheese (optional-for a dairy free version, use 2 tsb nutritional yeast)
Directions
- Preheat the oven to 180 degrees Celsius
- Mix everything together in a bowl
- Portion into your muffin trays
- Cook for 45 minutes until cooked through and golden
- Allow to cool before serving
Great flavour 🙂 with the spices, is it tsp or Tbsp – I did tsp and it seems right. Also, are you meant to cook the polenta first?
Tsp is perfect!
Can you use fresh spinach? Is it the same quantity?
You certainly can! Fresh seems a little bulky when prepping, but you could definitely use the same or equivalent amount, finely chopped.
Hello, is the polenta cooked or uncooked?
Is it one teaspoon each of the spices, or a combined one teaspoon of them all? Thanks!
Looks like 1tsp of each – there’s a reply above from 10mo ago but the recipe has never actually been fixed ☺️
1tsp each – there was a reply above months ago but recipe still not updated by the looks!