Friday, 25 October 2013

Corn bread muffins

It has been quiet around here... that is on the blog because things in life have been anything but quiet. So I'm sorry for the lack of recipes popping up, I promise I am getting back on the cooking/ blogging horse. So although I haven't been cooking much in the last month I have.... been to first birthday parties of my special nephew, had my kitchen tea for my upcoming wedding, got MARRIED and been on a honeymoon.... so a little busy. So it has been a crazy busy but very fun few weeks.

These cornbread muffin were something I made to go with a big pot of vegan chilli to see us through the crazy weeks and trust me it went down a treat. The muffins taste a little cheesy that's to the nutritional yeast and are also very high in B12 for the same reason. They can be entirely gluten free if you don't use any plain flour. The best things is these guys freeze really week and can be chucked in the oven while you warm up a bowl of chilli and then you have "fresh" corn bread and a hot comforting bowl of beans in no time.

2 cups polenta
1/2 cup plain flour 
1/2 chickpea flour (or another 1/2 cup of plain flour)
2 tsp baking powder
1 tsp salt
1/2 tsp cumin
1/2 tsp chilli powder or smoked paprika
1/2 cup nutritional yeast flakes (really worth it)

Preheat oven to 180 degrees. Oil a muffin tin and set aside. Throw all the ingredients in a large mixing bowl and mix until well combined. Spoon mix into prepared muffin tin and place in the oven for approximately 15 minutes. Keep an eye on them, you don't want to dry them out. Serve warm with coconut oil or vegan butter. Yum. 

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