Savoury Polenta Muffins

These muffins make a great afternoon snack and they’re even fabbo for breakfast! My girls love them.

Preheat your oven to 200 degrees.

In a bowl combine:

• 2 small zucchinis, grated
• 2 shallots diced finely
• 2 eggs
• 1/2 cup polenta
• 1/2 cup self-raising flour
• 1 cup grated cheese
• 1/3 cup grapeseed oil
• Large bunch of fresh parsley, chopped finely
• Salt and pepper to season

 

1. Scoop mixture evenly with a soup spoon into a 12-hole muffin tray.
2. Cook for 30 minutes. Makes 12.

These muffins freeze really well and are really handy for lunchboxes. 🙂