Spinach and Cornmeal Breakfast Muffins (Organix No Junk Journey)
These spinach and cornmeal breakfast muffins are a great way to have a healthy breakfast on the go. You can make them ahead of time and freeze them, then just grab one each morning for a filling, veg-filled way to start your day. Delicious any time of day!
  • 250ml (1 cup) whole milk
  • 2 eggs
  • 80ml (1/3 cup) olive oil
  • 2 handfuls spinach
  • 8 cherry tomatoes
  • 2 spring onions
  • 1 handful sweetcorn (fresh or frozen)
  • 200g (1¾ cup) plain, all-purpose, flour
  • 150g (3/4 cup) polenta or cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon ground turmeric (optional)
  • pinch salt and pepper
  1. Preheat oven to 160C/320F and lightly grease the cups of a muffin tray.
  2. Whisk together the milk, eggs and oil.
  3. Finely chop the spinach, tomatoes and spring onions. Add them, along with the corn, to the bowl and stir in well.
  4. In another bowl, combine the flour, cornmeal, baking powder, turmeric, salt and pepper.
  5. Add the dry ingredients to the wet and gently stir to combine.
  6. Spoon the mixture into the muffin cups and bake for 20-25 minutes or until lightly golden and set.
  7. Allow to cool for 5 minutes before removing carefully to a wire rack.
Recipe by Veggie Desserts at https://veggiedesserts.co.uk/spinach-cornmeal-breakfast-muffins-organix-no-junk-journey/