Zucchini, Polenta and Parmesan Muffins

These muffins have a lovely golden cornmeal crunch to them – with the Zucchini adding flecks of colour as well as moisture. They are the perfect accompaniment to a bowl of vegetable soup – whether it be tomato, pumpkin or a hearty minestrone, or simply enjoy them straight from the oven smeared with a good quality, creamy butter.

Serves 4-6


  • 1 cup plain flour
  • 1 cup instant polenta
  • 2 tsp baking powder
  • 1 tsp mustard powder
  • a good pinch each of sea salt and freshly ground black pepper
  • 2 medium zucchinis, grated
  • a small handful freshly picked basil leaves, torn
  • 3/4 cup Parmesan cheese, grated
  • 1 cup milk
  • 2 freerange eggs


  1. Preheat oven to 190°C.
  2. Sift flour, polenta, baking powder and mustard powder into a large mixing bowl. Add sea salt and black pepper and mix to combine. Add zucchini, basil and Parmesan. Mix to coat well in flour.
  3. In a small separate bowl or jug combine eggs and milk. Add to dry mix and fold together until just combined – avoid over mixing.
  4. Spoon mixture evenly into a greased 12-hole muffin tray and bake for 15-20 minutes until golden and cooked through.

Hints and Tips

Makes 12 large muffins.
  • Margit

    These have been great…I keep playing bit more with veggies. Great with sweet potato as well.

  • Ruth Rivera

    Nice and easy

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