1 cup plain flour
1 cup instant polenta
2 tsp baking powder
1 tsp mustard powder
pinch cayenne pepper
a good pinch each of salt and freshly ground black pepper
2 medium zucchini, grated OR
1 small broccoli, cut into florets
a small handful basil leaves, torn
3/4 cup Parmesan cheese, grated
1 cup whole milk
Here’s an oldie (and a goodie) from our recipe archives, to go with the last of the zucchinis or in the event of actually being OUT of zucchini, how about some beautiful broccoli. Green florets hiding in a cheesy polenta muffin would be just the thing. Makes 12 large muffins, excellent for an after school snack or to help mop up an autumnal soup.
This adapted recipe was originally shared with us by Martha Goes Green, a wonderful Melbourne collaboration. Volume Two of their vegetarian recipe collections can be found through their website here.
Preheat oven to 180°C. Combine all the dry ingredients into a large mixing bowl, and season with the salt and pepper. Grate the zucchini, draining any moisture that collects, and add the zucchini to the dry ingredients along with the basil and parmesan.
In a small separate bowl mix the eggs and milk before adding them to the rest, gently folding the two together until just combined. If you’re making this with broccoli, blanch florets in salted water before adding them to the mix. A dash more of milk or water might be necessary to counter the juicy zucchini.
Spoon mixture evenly into a greased 12-hole muffin tray and bake for 15-20 minutes until golden and just coming away from the sides.
Hints and Tips
Makes 12 large muffins