Savoury Polenta Muffins

November 2, 2010 § 1 Comment

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. 🙂



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