Polenta, Capsicum and Sweet-potato Muffins
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16th Sep 2011
These healthy muffins make a great daytime snack, and they’re easy to take with you when you’re on the go.
Ingredients
1/2 cup wholemeal self-raising flour
1/2 cup self-raising flour
2/3 cup polenta
2 tablespoons fresh chives
2 tablespoons fresh parsley
1/2 cup chopped red capsicum
250 grams sweet potato, peeled and grated
1 egg
1 cup low-fat milk
Method
Preheat oven to 200°C. Beat the egg and milk together in a bowl, then set aside. Combine all the other ingredients in a bowl, then mix the egg and milk mixture through the dry ingredients. When everything is combined, spoon the mixture into a greased muffin tray. Cook for 15-20 minutes, or until golden.
Source: Your Life's Choice
My Own Tip: Adjust the seasoning if you feel the taste is not to your liking. The secret is in the tastebuds.
Ingredients
1/2 cup wholemeal self-raising flour
1/2 cup self-raising flour
2/3 cup polenta
2 tablespoons fresh chives
2 tablespoons fresh parsley
1/2 cup chopped red capsicum
250 grams sweet potato, peeled and grated
1 egg
1 cup low-fat milk
Method
Preheat oven to 200°C. Beat the egg and milk together in a bowl, then set aside. Combine all the other ingredients in a bowl, then mix the egg and milk mixture through the dry ingredients. When everything is combined, spoon the mixture into a greased muffin tray. Cook for 15-20 minutes, or until golden.
Source: Your Life's Choice
My Own Tip: Adjust the seasoning if you feel the taste is not to your liking. The secret is in the tastebuds.
