Ingredients

The following ingredients have 4 Servings
  • 250 ml milk
  • 2 eggs
  • 100 ml olive oil
  • 75 g grated parmesan cheese
  • 100 g feta cheese
  • 2 handfuls spinach
  • 8 cherry tomatoes
  • 2 spring onions
  • 1 handful fresh basil
  • 200 g self raising flour
  • 150 g polenta ((cornmeal))

Instruction

  • Preheat the oven to 160°C (Gas mark 3/320°F). Lightly brush or spray a 12 hole muffin tin with oil and set aside.
  • In a large bowl, whisk the milk, eggs and oil together.
  • Grate the parmesan, crumble the feta, finely chop the spinach, tomatoes, spring onions and basil and add to the bowl. Stir to mix in well.
  • In a separate bowl, mix together the flour and polenta, then add to the wet ingredients and stir until completely combined.
  • Spoon the mixture into the tin, then bake for 20-25 minutes until golden and set.
  • Allow to cool for 5 minutes, then remove from the muffin tin and serve warm, or leave to cool on a wire rack.