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Fresh Living Network
Sweet butternut and polenta muffins

Sweet butternut and polenta muffins

These muffins are a healthier alternative to bought muffins. They are useful for a healthy lunchbox treat and they have lots of beta carotene from the butternut.
12
RECIPE TYPE:Kids meals
 
Method
  • Preheat oven to 175°C. Line a 12-cup muffin tray with paper cases or small squares of baking paper.
  • Mix dry ingredients together in a large bowl
  • Beat the buttermilk, egg and butter in a bowl
  • Mix dry ingredients and buttermilk mix with crushed pineapple until just combined
  • Fold through the butternut and spoon mixture into muffin cases
  • Mix sunflower seeds and brown sugar together and sprinkle over muffin tops
  • Bake for 15-20 minutes until a skewer inserted comes out clean. Cool for 5 minutes, remove from tray and allow to cool further.

 

Cook's tips

  • Store muffins in an airtight container for 2-3 days
  • Replace pineapple and cinnamon with crumbled feta or grated parmesan cheese
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EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free

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