Gluten-free vegie polenta muffins
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Time to make:
30 mins (Hands-on time: 10 mins, Cooking time: 20 mins)
$0.55 per serve
(at time of publication)
Full ingredients list:
1 teaspoon olive oil
1 small brown onion, chopped
2 garlic cloves, crushed
1 large carrot, peeled, grated
1 large zucchini, finely grated
½ cup semi-dried tomatoes, sliced, plus extra, to decorate
2 tablespoons chopped fresh flat-leaf parsley
¼ cup grated parmesan
½ cup fine polenta
2 teaspoons gluten-free
Finely sliced carrot & zucchini, to garnish
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 160ºC. Line 12 holes of a ¹/³ cup-capacity muffin tin with paper cases.
2 Heat the olive oil in a large non-stick frying pan over a medium heat. Sauté onion for 5 minutes. Add garlic and cook, stirring, for 1 minute. Set aside.
3 Squeeze excess moisture from carrot and zucchini and place in a large bowl. Add onion mixture, the semi-dried tomatoes, parsley, parmesan and the polenta; stir to combine. Whisk eggs in a large jug. Add eggs to dry ingredients and stir until well combined. Divide mixture between cases. Top with carrot, zucchini and extra semi-dried tomato slices.
4 Bake for 15–20 minutes. Set aside to cool for 2 minutes before transferring to a wire rack to cool completely. Serve warm or cold.
About this recipe
First published: September 2019