Green & Herby Savoury Muffins

Green & Herby Savoury Muffins

These are pretty quick and easy to make and go well with a cooked breakfast, brunch, lunch, supper, soup… lots of things! You can easily vary the vegetable – spinach or grated carrot would work. Or try mushroom and tarragon. Or a tablespoon or two of chopped sundried tomatoes or olives or… you get the picture! Just ensure the weight is the same as that specified in the recipe.

Serve them warm… We like vegan butter such as Biona or Pure but coconut or olive oil would work well to slather on these little beauties! And they’d freeze too, so it’s worth making a whole batch even if you don’t eat them all at once – tempting though it might be ;o)

Not too trickyNot too tricky Gluten free Wheat free Quick meal Cheap as chickpeas
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Preparation time

Cook time

Total time

35-40 minutes

Cuisine

British

Meal

  • soups-starters
  • sides-light-meals-and-salads
  • vegetable-side-dishes

Servings

Makes 10-12 muffins

Ingredients

  • 1 tbsp flaxmeal + 3 tbsp warm water
  • 250ml/1 cup unsweetened plant milk, eg soya or almond
  • 1 tbsp cider vinegar
  • 125g/1 cup plain white flour (GF flour also works with this recipe)
  • 150g/1 cup minus 4 tsp cornmeal or polenta – medium or fine (already GF)
  • 2 tsp baking powder (use GF if appropriate)
  • ½ tsp bicarbonate of soda
  • 1 tsp salt
  • 60ml/4 tbsp plain oil or olive oil
  • 30g/1oz (a big handful!) of kale leaves, snipped into pieces with scissors and all thick stalks removed
  • 2 tbsp fresh basil or parsley, snipped with scissors
  • 2 tbsp fresh chives, snipped with scissors
  • Optional: 1 small red chilli, de-seeded and chopped fine OR ¼ tsp chilli powder

ALL KITTED OUT

  • Large holed muffin tins, preferably non-stick (+ paper cases if using)
  • Colander
  • Chopping board and knife
  • Scales
  • Measuring jug
  • Measuring spoons
  • Scissors
  • Mixing bowl
  • Sieve

Instructions

  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. The mixture should be quite stiff – thicker than a sweet muffin batter – but if it is too difficult to work with, add a splash or two of extra plant milk if desired. Add the chilli now if using. Add the chopped kale and herbs and mix in well.
  6. Spoon the mixture into the muffin cases, nearly to the top. Use a lightly oiled spoon or two spoons if that makes it easier. If you’re not using muffin cases, spoon directly into the holes.
  7. Bake for 20-25 minutes. Use a toothpick, thin knife or cake tester to test the muffins – it should come out clean.

Optional extras / notes

  • Freezable

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