Polenta Muffins
Recipes > Smaller MealsThese 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.