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Cheese Polenta Muffins

Spinach and cheese polenta muffins

These spinach and cheese polenta muffins make an excellent addition to anyone's lunchbox and making them is a great activity for you and the kids.


Serves: Makes 12

Number of ingredients: 12 Ingredients

To prep: 5 Minutes Prep

To cook: 15 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 587kJ

  • Protein: 5g

  • Fat (total) : 6.9g

  • - Saturated Fat: 1.7g

  • Carbohydrate (total): 14g

  • Fibre: 1g

  • Sodium: 110mg


1 cup Australian reduced fat milk

1/4 cup olive oil

1 egg

1 tablespoon chopped chives

1 cup plain flour

1/2 cup polenta (cornmeal)

2 teaspoons baking powder

60g Australian reduced fat cheddar cheese, grated

1 tablespoon grated Australian parmesan cheese

1 roasted red capsicum, skin and membrane removed, sliced

50g baby spinach leaves, washed and chopped

freshly ground black pepper, to taste


  1. Whisk together the milk, oil, egg and chives.
  2. Place remaining ingredients into a large bowl, mixing until well combined.
  3. Pour in milk mixture and stir until just combined.
  4. Spoon between 12 x 1/2 cup capacity lightly oiled muffin pans and bake at 200°C for 15 minutes or until golden.