Kerry Withoos, Accredited Practising Dietitian


Polenta Muffins

Recipes > vegetarian

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.


  • 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


  • 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.