Green & Herby Savoury Muffins
These are pretty quick and easy to make and go well with a cooked breakfast, brunch, lunch, sup
Price: Bon marché
preps: 15 minutes
cooking: 20 minutes
temperature: 180C Celcius
Step - 1
1 - Preheat the oven to 180Â°C/350Â°F/Gas Mark 4. Line 8-10 muffin cases OR oil the muffin holes.
2 - Make the flaxmeal mixture in a small container and set aside. Prepare the kale and herbs and set aside.
3 - Mix the plant milk and cider vinegar in a jug or bowl and set aside.
4 - Sieve the dry ingredients into a bowl: flour, polenta/cornmeal, baking powder, bicarb and salt. Add the oil then the flaxmeal mixture into the plant milk mixture and give a quick stir.
5 - Add this liquid to the bowl of dry ingredients and give a gentle but thorough mix. Add the chilli now if using. Add the chopped kale and herbs and mix in well.
6 - Spoon the mixture into the muffin cases or directly into the holes and bake for 20-25 minutes. Use a toothpick or thin sharp knife to test the muffins â€“ it should come out clean.