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Polenta, Sundried Tomato & Zucchini Muffin – Snack

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Makes 24 miniPolenta, Sundried Tomato & Zucchini muffins, prep time 30mins

Polenta, Sundried Tomato & Zucchini Muffin – Snack

Snack 13 Feature


  • 1 cup polenta
  • 1 cup self raising flour
  • 1 zucchini, grated
  • 1 cup spinach or silver beet, shredded
  • 1 egg
  • 1 cup milk
  • 1/3 cup olive oil
  • 1/2 cup cheese, grated
  • 1 teaspoon smoked paprika
  • 1/3 cup sundried tomatoes, chopped


  1. Pre-heat an oven to 180 degrees and grease a muffin tray.
  2. In a large mixing bowl combine polenta, flour, paprika, zucchini, spinach and cheese.
  3. In a small mixing bowl whisk together egg, milk and oil.
  4. Combine the egg mixture with the polenta mixture and stir well. Add the sundried tomato and combine.
  5. Spoon the mixture into the muffin tray and bake in pre-heated oven for 20 – 25mins.
  6. Allow to cool for 5mins before turning out onto cooling rack.

Perfect for lunchboxes.

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Janine Mergler

Janine Mergler is a veteran Queensland teacher, graduating from QUT with a BEd majoring in Social Sciences. After many years in the classroom, Janine moved on to academia. She has proudly trained new generations of teachers in her role as a lecturer at Queensland University of Technology Faculty of Education. She has also worked in the Queensland Government as an education specialist, developing education resources and delivering community awareness programs to help families conserve water. Currently she is the owner and editor of Families Magazine, a publication specifically targeted at parents who value a quality education for children.  Janine leads a team of professionals who write about family lifestyle, early childhood, schools and education information and family-friendly events.

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