Corn, spinach and feta muffins
  • 1 1/2 cups (225g) self-raising flour
  • 1 cup (160g) wholemeal self-raising flour
  • 1/4 cup (40g) cornmeal (polenta)
  • 310g can corn kernels, drained
  • 100g baby spinach leaves, finely shredded
  • 150g feta, crumbled
  • 1 1/2 cups (375ml) milk
  • 100g butter, melted
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • Cornmeal (polenta), extra, to sprinkle

Step 1. Preheat oven to 200C. Line 12 x 1/3-cup (80ml capacity) muffin pans with paper cases

Step 2. Place the combined flour, cornmeal, corn, spinach and feta in a large bowl and combine

Step 3. 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 4. Bake for 20 mins or until a skewer inserted in the centres comes out clean, turn onto a wire rack to cool.