Zucchini, Polenta and Parmesan Muffins

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Ingredients

Summary

  1. Preheat oven to 190°C.
  2. Sift flour, polenta, baking powder and mustard powder into a large mixing bowl. Add sea salt and black pepper and mix to combine. Add zucchini, basil and Parmesan. Mix to coat well in flour.
  3. In a small separate bowl or jug combine eggs and milk. Add to dry mix and fold together until just combined – avoid over mixing.
  4. Spoon mixture evenly into a greased 12-hole muffin tray and bake for 15-20 minutes until golden and cooked through.

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