Every mid-morning as a snack my mum loves to nibble on something. Most of the time she has salti cracks, but sometimes just sometimes I have a couple of minutes to spare.
During this spare time, I like to bake a muffin or a scone for her but most of the times, more times that I would like to mention, I hit a blank as to what I should bake for her.
Sometimes being a vegetarian has its disadvantages, especially in the muffin department.
I was lucky enough to get my hands on a copy of “The Joy of Vegan Baking,”by Colleen Patrick-Goudreau and there are a ton of recipes that are all up my mum’s street.
Trust me I plan to try and make every muffin recipe in that book, lol by the time I am finished with her, she will have muffins coming out of her ears or maybe a muffin top???
- ½ x cup polenta.
- 1 x tsp salt.
- 1 x cup soy milk.
- 3 x tbsp. castor sugar.
- 1 ½ x tsp crushed flax seeds mixed with 2 x tbsp. hot water.
- 2 x cups cake flour.
- ½ x tsp bicarbonate of soda.
- 2 x tsp baking powder.
- 1/3 x cup, melted margarine.
- 1 x tin (420g) cream style sweetcorn/ tin of plain sweetcorn.
- In a bowl, mix the polenta, ½ tsp salt and the milk, allow to stand for 15 minutes.
- Make the flax egg by mixing the crushed flax seeds with the boiling water and set aside to thicken.
- In a bowl, mix the flour, sugar, baking powder, bicarbonate of soda and the remaining ½ tsp salt.
- In the polenta mixture, add the melted margarine and egg mixture, give it a good stir to combine.
- Pour the wet mixture into the dry ingredients and mix till well combined.
- Fold in the sweetcorn.
- Spoon the mixture into your muffin casings.
- Pop into a preheated oven and bake at 180 degrees for 15 – 20 minutes or until the cake tester comes out clean.