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.
1 Star2 Stars3 Stars4 Stars5 Stars
  • Makes 12
  • 12 Ingredients
  • 5 Minutes Prep
  • 15 Minutes Cook
  • Easy
Nutrition per serve
  • 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.

Dietitian Notes / Recipe Tips

Muffins are a great way to boost our vegetable intake. Experiment by adding grated carrot or zucchini, capsicum or baby spinach. Make a batch of mini muffins on the weekend and freeze for your lunchbox throughout the week.


Rate this Recipe

1 Star2 Stars3 Stars4 Stars5 Stars
Provider Acknowledgement

Recipe and image reproduced with permission from the Dairy Kitchen, visit dairyaustralia.com.au/recipes for more recipes.

Join our community of over 45,000 people living with diabetes