Easy savoury muffins
1 tbsp olive oil
1 medium onion,diced
½ cup self-raising flour
⅔ cup polenta
1 ¼ cup grated reduced fat cheese
1 ⅓ cup milk
30g butter, melted
1 tomato, chopped (or use dried)
Preheat Oven 200oC.
Pan fry onion in a small amount of olive oil until brown. Combine all ingredients in a mixing bowl and pour into paper-lined cupcake baking tray. Bake for about 20 minutes or until muffins rise slightly and are lightly browned.
- For added vegies, add a handful of baby spinach, 1 grated carrot and half a teaspoon of dried thyme when browning the onion.
- Sprinkle the top of the muffins with ¼ cup pepitas (pumpkin seeds) prior to baking for a crunchy top.