Breakfast Corn Muffins

 
  • Breakfast corn muffin recipe
  • Breakfast corn muffin recipe
  • Breakfast corn muffin recipe
  • Breakfast corn muffin recipe
  • Breakfast corn muffin recipe
  • Under 10 minutes to prepare
  • 10-30 minutes to cook
  • 12 - 15 muffins
  • Can be frozen
  • How to make

250ml whole milk (or dairy free alternative of choice)
2 eggs
100ml olive oil
75g grated Parmesan or vegetarian equivalent
100g feta cheese
2 handfuls spinach
1 handful basil
Approx. 8 cherry tomatoes
2 spring onions
200g self raising flour (or gluten free alternative)
150g polenta (cornmeal)

Step 1

Preheat your oven to 160°C / 140°C fan / Gas Mark 3

Step 2

Whisk milk, eggs and oil together

Step 3

Grate the Parmesan, crumble the feta, finely chop all the veg and herbs, and stir in well

Step 4

Combine the flour and polenta and lightly stir in to mix with a metal spoon

Step 5

Grease a 12-15 whole muffin tin with a little oil, then spoon the mixture into the tin and bake for approx. 20 – 25 minutes, until golden and set

Step 6

Allow to cool for about 5 minutes before removing carefully to a wire rack

Contains

  • Dairy ingredients
  • Eggs

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Recipe notes

Serve warm or cold (can be gently re-heated in a warm oven). Serve on their own as a breakfast or snack, or with some salad and dip for a light lunch.

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