Image of a recipe for Green & Herby Savoury Muffins

These are pretty quick and easy to make and go well with a cooked breakfast, brunch, lunch, sup

Nicolas

10 servings

Category: Appetisers

Origin: UK

Difficulty: Normal

Price: Bon march

preps: 15 minutes

cooking: 20 minutes

temperature: 180C Celcius


Step - 1

Almond Milk

250 ml Almond Milk

Basil

1 tbsp Basil

Chives

1 tbsp Chives

Cider Vinegar

1 tbsp Cider Vinegar

Flour

125 gram Flour

Kale

30 gram Kale

Olive Oil

60 ml Olive Oil

Parsley

1 tbsp Parsley

Polenta

150 gram Polenta

Red Chilli Pepper

1 whole Red Chilli Pepper

Salt

1 tsp Salt

1 - Preheat the oven to 180°C/350°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 – it should come out clean.