Quinoa & Corn Savoury Muffins
40 minutes
12 Servings
Delicious savoury muffins, packed with healthy ingredients and high in plant protein. They’re the perfect snack for both adults or kids. Enjoy on their own or with some butter or vegan spread.
250g Polenta
75g Cornflour
1 tbsp Baking Powder
1/2 tsp Bicarb of Soda
1 tsp Sea Salt
140g Cooked Quinoa (55g dry)
250ml Plant Milk
3 Flax Eggs (6 tbsp flaxmeal mixed with 15 tbsp water) or regular eggs
5 tbsp Coconut Oil, melted)
1.5 tsp Maple Syrup
15g Chopped Coriander (Optional)
1 Small Red Chilli, finely chopped (Optional)
3 tbsp Pumpkin Seeds
Preheat the oven to 200C. Line a muffin tin with 12 cupcake cases.
In a large bowl, sift together the polenta, cornflour, baking powder, bicarb and salt. Add the cooked quinoa.
In a separate bowl, whisk together the milk, eggs, coconut oil and maple syrup.
Add the wet ingredients to the dry ingredients and combine. Fold in the coriander and chilli.
Spoon the batter into the muffin cases until they are 3/4 full and sprinkle evenly with pumpkin seeds.
bake for 25 minutes until the edges are golden brown and a knife comes out clean.
They are best enjoyed straight out of the oven but will keep fresh in an airtight container at room temperature for 3-4 days.
