Polenta, Capsicum & Sweet Potato Muffins

Recipe by go for your life extracted from the Herald Sun, a great low-fat savoury muffin, great to serve with soup or chilli.

• Ready In: 30 mins
• Yields: 10 muffins

Ingredients

• 1⁄2 cup  wholemeal self-rising flour
• 1⁄2 cup self-rising flour
• 2⁄3 cup polenta
• 2  tablespoons fresh chives, snipped
• 2  tablespoons fresh parsley, chopped
• 1⁄2 cup red capsicum, chopped (Bell Pepper)
• 250  g sweet potatoes, peeled & grated
• 1  egg
• 1  cup low-fat milk

Directions

1. Combine flour, polenta, chives, parsley, capsicum & sweet potato in a bowl.
2. Mix the egg & milk together & add to the dry ingredients.
3. Combine well and then spoon into lightly greased muffin pans.
4. Bake at 200.C for approx 15-20 mins.