Polenta Sundried Tomato Basil Muffins

Polenta Sundried Tomato Basil Muffins

Polenta Sundried Tomato Basil Muffins



Vegetarian Muffin

Recipe makes 12 muffins

Approximate cooking time: 40 mins


1 ¼ cup self-raising flour

100g polenta (Trumps)

1 cup cheese

50g sundried tomatoes

15g chopped basil

1 egg

250ml milk

80ml olive oil


1. Preheat oven to 180⁰C and line a muffin tin with paper cases.

2. Sift the flour into a large bowl, then stir in the polenta, cheese, sundried tomatoes, ham and basil.

3. Combine the egg, milk and oil in a bowl then pour into the mix.

4. Stir until combined (don’t over mix).

5. Divide the mixture evenly between the muffin holes

6. Bake for 20-25 minutes or until the muffin are golden

7. Cool on wire rack

Best served warm

Products featured:


Trumps Polenta – 165513  (1kg)


Energy (kJ) Protein (g) Fat (g) CHO (g) Fibre (g)
1020 8 13 22 2


*The recipes from CR kitchen are a guide only and all products and ingredients labels should be checked for allergen/intolerance ingredients.

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