Ingredients
1 cup buttermilk
¼ cup olive oil
1 egg
2 tbsp finely chopped chives
1 cup plain flour
½ cup polenta
2 tsp baking powder
⅔ cup cheddar cheese, grated
2 tbsp finely grated parmesan cheese
100g spinach, steamed then finely chopped
Equipment
- 1 oven
- 1 muffin tin
- 1 paper cases
- 1 bowl
- 1 whisk
Instructions
- Preheat oven to 180°C (160°C fan-forced) and line a 12-hole/1 cup capacity muffin tin with paper cases.
- Whisk together the milk, oil, egg and chives.
- In a large separate bowl, combine remaining ingredients and mix until just combined. Then add the wet ingredients and fold together gently. Season to taste with salt and peper.
- Divide mixture between muffin cases and bake for 20 minutes or until golden.
Notes
Variation
Swap the spinach with finely chopped kale.
Variation
Fold through some cooked, chopped bacon for extra flavour punch.
