Home > Recipes > Easy savoury muffins
  • 0.25 serves of vegetables per 
  • muffin
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1 tbsp olive oil
1 medium onion, diced
½ cup of baby spinach
½ cup self-raising flour
⅔ cup polenta
1¼ cups grated reduced-fat cheese
1⅓ cups milk
4 eggs
30g margarine, melted
1 tomato, chopped

Savvy swaps

You can swap:

Fresh tomato
4 sundried tomatoes



Step 1
Preheat oven to 200oC. Line a muffin tray with muffin cases.

Step 2
Heat olive oil in a nonstick fry pan and fry onion until brown. Add the spinach and let it soften.

Step 3
Combine onion, spinach, flour, polenta, cheese, milk, eggs and margarine in a mixing bowl. Fold in tomato.

Step 4
Pour mixture into the prepared muffin tray.

Step 5
Bake for about 20 minutes or until muffins rise slightly and are lightly browned.

Serving suggestion: 

  • Sprinkle the top of the muffins with ¼ cup pepitas prior to baking for a crunchy top.
  • For added vegies, add 1 grated carrot and half a teaspoon of dried thyme when browning the onion.  

Food safety tip: If you are packing leftovers for lunch, muffins need to be kept cold so pack an ice brick. 




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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