For a lunchbox-friendly snack, whip up these Corn, fetta and spinach muffins. Packed with hidden veggies, they’re a wholesome and tasty option the kids will love.
Makes1212
Cook time20 mins20 minutes
Prep time15 mins15 minutes
Ingredients
1½ cups (225g) self-raising flour
1 cup (160g) wholemeal self-raising flour
¼ cup (40g) cornmeal (polenta)
310g can corn kernels, drained
100g baby spinach leaves, finely shredded
150g feta, crumbled
1½ cups (375ml) milk
100g butter, melted
1 Coles Australian Free Range Egg, lightly whisked
Cornmeal (polenta), extra, to sprinkle
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line 12 x 1/3-cup (80ml capacity) muffin pans with paper cases. Place the combined flour, cornmeal, corn, spinach and feta in a large bowl and combine.
Step 2
Whisk the milk, butter and egg together in a jug. Pour into the flour mixture and gently stir until just combined (don’t over-mix). Spoon evenly among the prepared pans. Sprinkle with extra cornmeal.
Step 3
Bake for 20 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool.
