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