Polenta vegetable muffins

Polenta vegetable muffins

Ingredients (for about 12 muffins):

  • 125 g polenta
  • 2 tsp baking powder ⠀
  • 1 carrot finely grate⠀
  • 125 g Holle Organic Vegetable Jar Parsnip
  • 100 g Holle Organic Vegetable Jar Potatoes, Pumpkin & Zucchini⠀
  • 250 ml water⠀
  • 1 egg beaten⠀
  • 5 tbsp Holle Organic Baby Weaning Oil
  • 50 g feta cheese⠀
  • ½ bunch parsley, finely chopped⠀
  • 100 g frozen organic peas⠀
  • 1 tsp salt⠀⠀

Preparation

Mix everything well. Stir polenta mixture into vegetable mixture. Preheat oven, line muffin baking tray with paper cups. Pour polenta-vegetable mixture into baking cups, bake on middle rack at convection oven for approx. 30 minutes until golden brown.