Polenta, Tomato, Spinach and Mozzarella Muffins

Snacks and Appetizers
muffins recipe


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


Snacks and Appetizers

Elaboration time

60 min


6 muffins




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.



Origin: Switzerland