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