Zucchini, Dill and Feta Polenta Muffins
Makes 12 muffins
1 cup of polenta ( I use this kind)
1 cup of wholemeal flour
1 cup of milk (often times I'll use almond milk!)
1 large zucchini, grated
2 free range eggs
1 tablespoon of dijon mustard
2 teaspoons of baking powder
1/2 clove of garlic, microplanned (or minced)
100 grams of feta (leave a little to garnish the tops of the muffins before they go in the oven)
1/2 tablespoon of fresh dill, finely chopped
Generous pinch of rock salt
Preheat oven to 180C.
Sift the flour, polenta and baking powder.
Grate the zucchini and squeeze in a clean, dry tea towel to remove excess moisture. Add the zucchini, garlic and and feta to the dry ingredients.
In another bowl, whisk together the eggs, milk and mustard. Once incorporated, add the wet ingredients to the dry ingredients and fold together. Then add your salt, pepper and fresh dill.
Spoon mixture evenly into greased muffin tins and bake for 11-12 mins and golden on top.
I like to eat them warm out of the oven!
They make a great morning or afternoon tea as is.
For breakfast, slice one (or two) open and top with a runny fried or poached egg. Delicious!
If you give it a try, add #ohmmyrecipes to your pics on social media so I can see your creations!
I made these up last week and we gobbled them up. I love easy recipes that my husband, daughter and I all enjoy .... especially if they are low fuss, and easy to prepare!
Mexican Stuffed Sweet Potatoes
Cook Time: 45mins- 1 hour
Total time: 1hr 10 mins
Serves 2 adults
2 medium to large sweet potatoes
1 Tablespoon of taco seasoning
1 roasted red capiscum from a jar (I used these). Remove from jar, pat dry and dice.
1 300 gram tin of corn, drained
1 425 grams can of black beans, drained and rinsed
Shredded vintage cheddar cheese
Red onion (garnish)
Salt & pepper
-Preheat the oven to 175C
-Wash potatoes well and pick with a folk on all sides.
-Place in the oven for 45mins -1hour, or until completely cooked through and tender.
-Remove from the oven and let cool for a few minutes, as they will be too hot to handle.
-Cut them lengthwise and carefully scoop out the insides with a spoon and place them into a large bowl
-Add, to the same bowl, the tinned beans, corn, tablespoon of seasoning and the roasted capiscum (red bell pepper). Fold together gently.
-Carefully spoon the mixture back into the potato skins and top with shredded cheese, placing them back in the oven until the cheese is melted (2-3 mins).
-Remove and plate up. Serve with a dollop of greek yogurt, raw purple onion and fresh cilantro (coriander).
For the Love of Food
I think eating well is a form of self-respect, and that's evident in my recipes.