Fluffy Cornmeal Savoury Muffins

Fluffy Cornmeal Savoury Muffins

You know when you crave some carbs but think you should be healthy and not stuff yourself with white bread? Well, enter the fluffy cornmeal savoury muffins! Oh, don’t get me wrong, there is nothing wrong with white bread but sometimes you just need something a bit ‘more!’

The Muffin recipe

We wanted to make something different, whilst still using store-cupboard ingredients, so these are made from yellow cornmeal, or polenta along with white flour. These savoury muffins are simply flavoured with garlic, paprika and black pepper. If you have any, you can add some nutritional yeast for extra umami, or, add a handful of grated cheese (vegan or not). These are great for using up ends of vegetables. We have used some finely chopped aubergine and a couple of kale leaves, but you could use anything! We suggest grated carrot or courgette, broccoli, mushroom or if you have any, asparagus tips, baby sweetcorn or red and yellow peppers. Let’s have a look at the recipe.

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Savoury Muffins

An alternative to bread and a great way to use up those odd ends of vegetables.

Keyword: #FoodSavvy, muffins, vegetables

Serves: 14 muffins

Created by:: Laurena @LifeDietHealth

Gather

• 1 tablespoon flaxseeds ground (linseeds)
• 3 tablespoons cold water
• 150 g polenta (yellow cornmeal)
• 150 g plain flour (gluten free if required)
• 1/2-1 teaspoon salt
• 3 teaspoons baking powder
• Pinch of sugar
• 1/2 teaspoon garlic granules
• 1/2 teaspoon paprika
• *1 tablespoon nutritional yeast *(omit or or sub grated cheese)
• 1/8 teaspoon black pepper (we used freshly ground)
• 240 ml milk (we used Oatly Barista)
• 50 ml oil (we used olive oil)
• 100 g aubergine finely chopped (or other veg)
• 2 leaves kale finely chopped (or other veg)

Prepare

1. Mix the flaxseed with the water and leave to rest.
2. Put the polenta in a large bowl, add the flour, salt, baking powder, sugar, garlic, paprika, nutritional yeast and pepper.
3. Add the milk and the oil to the dry ingredients, followed by the flaxseed mix and combine thoroughly.
4. Stir in the aubergine and kale.
5. Put spoonful’s into the muffin cases until they are just over half full (it makes approximately 14).
6. Bake at Gas Mark 6 (400f / 200c) for 25-30 minutes until golden brown.
7. Store in an airtight container for up to three days (store in the fridge if you used cheese).
8. Enjoy!

What do I need?

This is a relatively simple recipe so hopefully you already have everything you need! We think if you are missing anything it would be the polenta (or cornmeal), but you should easily be able to pick this up on your next shop! If you are new to baking or your kitchen needs a refresh, here are a few useful things for this recipe. We do receive a small commission if you click and purchase through these links.

Muffins or bread?

You might have noticed that we like bread at Life Diet Health! We do! We already have recipes for our very popular daily bread rolls or loaf. Then there are some tasty crusty long bread loaves, or a pitta bread recipe! These savoury muffins can be eaten as a snack on their own. Serve warm with butter or even with cheese. You could serve these beside a meal instead of your usual grain. We think these muffins are great with our smoky lentil and bean casserole or with our simple chickpea salad.

Sharing

Of course we love sharing our foods! These savoury muffins are winging there way over to Angie’s Fiesta Friday, this week co-hosted by Liz @ Spades, Spatulas & Spoons

We love seeing your creations and interpretations of our recipes! Please share and tag us @LifeDietHealth or using #LifeDietHealth on Pinterest, Facebook or Twitter.

Leave us a comment below if you love the look and sound of these muffins! Let us know what you would put in yours…

Speak soon

Laurena x