Polenta Muffins

These low fodmap, low fat polenta muffins are terrific with a side salad or a vegetable soup for a light meal or served warm or cold as a snack.

Ingredients

• 1 cup self raising gluten free flour
• 1 cup fine polenta
• ½ tsp salt
• ¼ cup finely grated parmesan
• 2 cups lactose free milk
• ¼ cup finely chopped coriander
• 1 egg, lightly beaten
• 2 tablespoons oil

Method

• Preheat oven to 180°C. Spray a 12 hole muffin tray.
• Combine flour, polenta, salt and half of the cheese in a bowl.
• Add the milk, coriander, egg and oil and stir to combine. Mixture will look very wet.
• Divide into muffin pan and cook for 30 minutes or until golden brown
• Cool for 5 minutes before serving. Store in the fridge for up to 3 days or wrap individually and store in the freezer for up to 3 months.