Preheat the oven to 180°C. Lightly oil your muffin tray with olive oil to ensure the muffins won't stick to the tray once baked.
Into a large bowl, add the flour, polenta, salt, dried oregano and baking powder. Mix.
Pour in the water and olive oil and mix with the dry ingredients.
Now add the grated zucchini, chopped spring onion, corn and pumpkin seeds and mix with the rest of the batter until spread evenly throughout the batter.
Divide the batter between the twelve muffin holes in the tray. I like to use a tablespoon to fill up the holes neatly.
Bake the muffins for about 20 minutes at 180°C. Let cool slightly before eating. Enjoy!
Keyword breakfast, muffins, polenta, zucchini
Nutrition Facts
Zucchini and Polenta Breakfast Muffins
Amount Per Serving (80 g)
Calories 133Calories from Fat 48
% Daily Value*
Fat 5.3g8%
Saturated Fat 0.8g5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3.3g
Cholesterol 0mg0%
Sodium 497mg22%
Potassium 133mg4%
Carbohydrates 18.8g6%
Fiber 1.8g8%
Sugar 0.9g1%
Protein 3.1g6%
Vitamin A 63.4IU1%
Vitamin C 4mg5%
Calcium 62.9mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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