Name: Corn and parmesan mini muffins
Prep time: 20 minutes
Cook time: 15–20 minutes
Yield: 48
Ingredients: 250g wholemeal flour; 250g fine polenta; 1 tbsp baking powder; 1 tsp paprika; 350ml semi-skimmed milk; 75g vegetable oil based spread, melted; 2 eggs, beaten; 2 tsp fresh rosemary, chopped; 2 tbsp fresh Parmesan cheese, grated

These are great for snacks or as part of a packed lunch.

Serves

Prep

20 minutes

Cook

15–20 minutes

Nutritional Information:

Each 23g serving contains (excludes serving suggestion)

KCal: 61
Carbs: 7.6g
Fibre: 0.8g
Protein: 2.5g
Fat: 2.1g
(Medium)
Saturates: 0.6g
(Medium)
Sugars: 0.4g
(Low)
Salt: 0.1g
(Medium)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

250g wholemeal flour
250g fine polenta
1 tbsp baking powder
1 tsp paprika
350ml semi-skimmed milk
75g vegetable oil based spread, melted
2 eggs, beaten
2 tsp fresh rosemary, chopped
2 tbsp fresh Parmesan cheese, grated

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Method

Step 1

Preheat the oven to 200ºC/gas 6. Lightly grease some mini muffin tins. The mixture will make 48 mini muffins so you may need to re-use the tins (or you can make about 18 large muffins, if you prefer).

Step 2

In a bowl, sieve together the flour, polenta, baking powder and paprika.

Step 3

Mix together the milk, spread and eggs in another bowl before folding into the flour mixture. Add the rosemary and mix together.

Step 4

Spoon into the muffin tins and sprinkle with a little Parmesan cheese.

Step 5

Bake for 8–10 minutes until golden. Cool and serve.

Recipe tips

For a veggie version, try adding chopped sundried tomatoes.
Also good with other herbs such as oregano or thyme.
Freezing instructions: Suitable for freezing once cooked. Defrost for 2 hours. To serve, defrost/warm in the microwave or a moderate oven.

Corn and parmesan mini muffins

Nutritional Information:

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

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