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Corn, Spinach & Feta Muffins

Source: Coles Magazine
Makes 12 - Prep 15 minutes - Cooking 20 minutes


Ingredients
1 1/2 cups self-raising flour
1 cup (160g) wholemeal self-raising flour
1/4 cup (40g) cornmeal (polenta)
310 g can corn kernels, drained
100 g baby spinach leaves, finely shredded
150 g feta, crumbled
1 1/2 cups (375ml) milk
100 g butter, melted
1 Coles Brand Australian Free Range Egg, lightly whisked
Cornmeal (polenta), extra, to sprinkle

  1. Preheat oven to 200°C. Line 12 x 1/3-cup (80ml capacity) muffin pans with paper cases. Place the combined flour, cornmeal, corn, spinach and feta in a large bowl and combine.
  2. Whisk the milk, butter and egg together in a jug. Pour into the flour mixture and gently stir until just combined (don’t over-mix). Spoon evenly among the prepared pans. Sprinkle with extra cornmeal.
  3. Bake for 20 minutes or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool.
Per Serve 8g protein * 12g Fat * 27g Carb *1g Dietary Fibre * 252 Calories



Vic Lic

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