RECIPE
Corn, spinach and feta muffins
Ingredients
225g self-raising flour 160g wholemeal self-raising flour 40g cornmeal (polenta) 310g can corn kernels, drained 100g baby spinach leaves, finely shredded 150g feta, crumbled 375ml milk 100g butter, melted 1 Egg, lightly whisked Cornmeal (polenta), extra, to sprinkle
Directions
1. Preheat oven to 200C. Line 12 x 1/3cup (80ml capacity) muffin pans with paper cases. 2. Place the combined flour, cornmeal, corn, spinach and feta in a large bowl and combine. 3. Whisk the milk, butter and egg together in a jug. Pour into the flour mixture and gently stir until just combined (don’t over-mix). Spoon evenly among the prepared pans. Sprinkle with extra cornmeal. 4. Bake for 20 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool.