Polenta, sun-dried tomato and olive muffins – Vegan recipe

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You can prepare these savoury muffins in a flash and have them as a snack or accompanied by a fresh salad for a light meal. They’re also great for picnics and lunchboxes.

Makes 12

Ingredients:

vegetable spread (margarine), for greasing
155g self-raising flour
110g fine polenta (cornmeal)
60g vegan cheese, grated (I’ve used grated Sheese mozzarella style)
1 flax egg (1 tbsp milled or ground flaxseed + 3 tbsp water)
250ml unsweetened soya milk (or other plant-based milk)
60ml (1/4 cup) olive oil
50g sun-dried tomatoes (I’ve used Merchant Gourmet marinated sun-dried tomatoes), chopped
40g pitted green olives, chopped
15g fresh basil leaves, chopped
poppy seeds, to sprinkle
salt and freshly ground pepper
Method:

1. Prepare the flax egg: in a small bowl mix 1 tbsp milled or ground flaxseed and 3 tbsp water and set aside.

2. Grease a 12-hole standard muffin tin, or line the holes with paper cases. Preheat the oven to 200C/180C fan/gas 6.

3. In a medium-sized bowl, combine the milk, olive oil and flax egg.

4. Sift the flour into a large bowl, then add the polenta, cheese, a bit of salt, and freshly ground pepper. Make a well in the centre. Pour the milk mixture, tomatoes, olives and basil into the well. Using a large metal spoon stir until just combined (13 to 15 circular strokes that scrape the bottom of the bowl should be enough).

5. Using a tablespoon, divide the mixture evenly between the muffin holes. Sprinkle each muffin with poppy seeds. Bake for 25-30 minutes, or until the muffins are golden and come away from the sides of the tin.

6. Cool in the tin for about 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Recipe adapted from: Baking, A Commonsense Guide, Murdoch Books Pty Limited, 2008, ISBN 9781741960846
#vegan #muffins #vegetarian

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