Polenta Vegetable Muffins

FROM 8 MONTHS

Ingredients (for about 12 muffins):

• 125 g polenta
• 2 tsp baking powder ⠀
• 1 carrot finely grated⠀
• 125 g Holle Organic Vegetable Jar Parsnip
• 100 g Holle Organic Vegetable Jar Pumpkin, Zucchini & Potatoes⠀
• 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 time: 20 minutes

Method:

1. In a large mixing bowl combine all the wet ingredients and mix well.
2. Mix the baking powder into the polenta and then gradually fold the wet ingredients into the dry. Folding is a gentle way of mixing that doesn't knock out all the air, making for a lighter bake.
3. Preheat oven, line muffin baking tray with paper cups. Pour the polenta-vegetable mixture into baking cups, bake on middle rack at convection oven for approx. 30 minutes until golden brown.