Breakfast Corn Muffins
- Under 10 minutes to prepare
- 10-30 minutes to cook
- 12 - 15 muffins
- Can be frozen
- Ingredients
- How to make
Ingredients
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)
How to make
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
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.
