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Polenta, Tomato, Spinach and Mozzarella Muffins

Snacks and Appetizers

Ingredients

Polenta, Tomato, Spinach and Mozzarella Muffins:

  • 85 g whole wheat spelt flour
  • 100 g polenta
  • 25 g grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon of baking soda
  • Pepper
  • A few chopped basil leaves
  • 60 g mozzarella balls cut in halves
  • 50 g blanched spinach
  • 5 diced small YOOM® tomatoes
  • 1.5 dl milk
  • 1 egg
  • 0.4 dl rapeseed oil

Category

Snacks and Appetizers

Elaboration time

60 min

Servings

6 muffins

Difficulty

Easy

 

INSTRUCTIONS

Add the eggs, rapeseed oil and milk in a bowl. Mix with a whisk.

Mix the flour, polenta, Parmesan, salt, basil, baking powder and baking soda in a separate bowl. Add to the liquid ingredients and mix until a dough is formed.

Stir in the tomatoes, mozzarella and spinach.

Grease the muffin pan and spread the batter in it with a spoon.

Bake the muffins at 180°C for 20-25 minutes until golden brown.

 

Creator

Artegusto

Origin: Switzerland