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Corn, spinach and feta muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Whip up these simple, kid-approved muffins that can be frozen for a convenient and nutritious lunchbox treat.
Ingredients:
  • 40g cornmeal
  • 225g self-raising flour
  • 160g self-raising flour
  • 310g can corn kernels, drained
  • 100g baby spinach leaves, finely shredded
  • 150g feta, crumbled
  • 375ml milk
  • 100g butter, melted
  • 1 Free Range Egg, lightly whisked
  • Cornmeal (polenta), extra, to sprinkle
Instructions:
  • Preheat your oven to 200C and prepare 12 muffin pans with paper cases.
  • Combine flour, cornmeal, corn, spinach, and feta in a large bowl.
  • In a jug, combine the milk, butter, and egg, whisking them together. Pour this mixture into the flour mixture and gently stir until just combined, being careful not to over-mix. Spoon the batter evenly into the prepared pans and sprinkle with additional cornmeal.
  • Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

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