Day 10: Savoury muffins make a great breakfast or brunch dish, of course, but I love having a tray handy for digging into any time, really. This is a vegan version and I am excited to be baking vegan goodies that actually taste good. When I first started this blog a year ago, I wanted to post my tried and tested recipes, but it is fun to be doing completely new things for the Vegan Challenge month. A big thank you to bloggers like Oh She Glows and Lighthearted Kitchen for providing inspiration! Like all muffins, these are loaded with bicarbonate of soda and baking powder to make them rise, but their strong flavours disguise the chemical taste well. Let me know if you enjoy them, too! PS See youtube for tips on how to line your muffin tin very quickly and easily.
vegan savoury muffins
1 small onion, finely chopped
half a red pepper, finely chopped
1 small clove of garlic, finely chopped
1 tsp olive oil
140 gr sweetcorn
pinch of thyme
pinch of chilli
salt and pepper to taste
1 tbsp ground linseed
100 gr cornmeal
130 gr plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
half tsp salt
200 ml vegan milk
2 tsp sugar
2 tbsp vegetable oil
1 tsp lemon juice
pumpkin and sunflower seeds for sprinkling
Fry the onion, garlic and red pepper in the olive oil over a low heat until the onion is softened. Turn off the heat, stir in the corn and season with salt and pepper, chilli and thyme.
Put the linseed in a cup with 3 tbsps of warm water and stir well.
Put the cornmeal, flour, baking powder, bicarbonate of soda and salt in a roomy bowl.
Mix the milk, sugar, oil and lemon juice and pour into the bowl. Combine, stirring as little as possible. Add the linseed mixture and the vegetable mixture, again, stirring briefly.
Spoon into the lined muffin tin and sprinkle with seeds.
Bake at 190 degrees Celsius for about 10 minutes until done.