Vegan Cornbread Muffins

2 cups of dairy-free milk (I used Oat milk)
2 tsps of apple cider vinegar
1/3 cup of ricebran oil
2.5 tbsp of maple syrup
2 cups of polenta (cornnmeal)
1 1/4 cup of plain spelt flour
2 tsps of baking powder
1.5 tsps of garlic powder
1 shallot stalk, sliced finely
1/2 cup of finely diced capsicum
2 tbsps of finely sliced herbs (I used parsley and chives)
1 large handful of spinach leaves, shredded

  • Preheat the oven to 170 degrees and grease your muffin pan
  • Whisk together all wet ingredients in a medium bowl until it bubbles on the surface
  • In a large bowl, combine the polenta, flour, baking powder and garlic powder. Mix until combined
  • Pour the wet ingredients into the dry ingredients and combine well
  • Add in the shallots, capsicum, herbs and spinach leaves and mix
  • Spoon into the prepared muffins pans and bake for approximately 20 minutes. Or until a wooden skewer comes out clean.
  • Serve with Nutelex or vegan butter.




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