- 1 egg
- 1 packet of baking powder
- 40 ml extra virgin olive oil
- 200 ml yogurt
- 8 tablespoons fine oat flakes
- 8 tablespoons polenta
- 1 teaspoon flax seeds
- 1 teaspoon sesame seeds
- 1 teaspoon sunflower seeds
- 1 teaspoon dmBio pumpkin seeds
- 150 g Zdenka Classic melted cheese
- 100 g fresh spinach
- 50 g pitted olives
- ½ teaspoon salt
Oat Muffins with Polenta
Little School of Healthy Meals and Deserts - episode 3
Ingredients
- In a bowl, first mix the olive oil and yogurt. Then add the baking powder, ground oats, and polenta, and mix everything well until combined.
- Add the Zdenka Classic melted cheese, finely chopped spinach, and pitted olives cut into small pieces. You should get a smooth but not too thick mixture.
- Carefully divide the mixture into muffin molds, sprinkle them with your favorite seeds, and bake in a preheated oven at 180 °C (356 °F) for about 25 to 30 minutes, until the muffins turn a nice golden color.
- Tip: Serve with refreshing yogurt.
