Savoury Polenta Muffins

Savoury Polenta Muffins

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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.

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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
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