Savoury Corn Muffins

Method

Preheat the oven to 180 degrees and line a 12 tin muffin holder with muffin cases

Combine the polenta, gluten free flour, bicarb, nutritional yeast and sea salt in a bowl and stir well

In a blender, puree half the sweetcorn until smooth and add to the dry ingredients, add the other half of the sweetcorn kernels, almond milk, olive oil, apple cider vinegar and stir again

To the wet mix add chopped coriander, spring onions and chilli pepper before giving the mixture a final season of sea salt and black pepper

Take one tbsp of the mix and place in muffin cases, add a tsp of sweet chilli spread before adding another tbsp of muffin mix and repeat till all mixture is gone

Bake in the oven for 25 minutes until golden brown, serve warm with an extra slather of sweet chilli cheese..yum!

(VEGAN, GLUTEN FREE, REFINED SUGAR FREE)

MAKES 12 MUFFINS

Ingredients

14O g polenta

140 g gluten free flour

85 ml olive oil

260 g tin of sweetcorn

2 tsp of bicarbonate of soda

1 tbsp nutritional yeast

5 spring onions, finely sliced

300 ml almond milk

1 tbsp apple cider vinager

Large handful of fresh coriander

1 red chilli pepper, finely sliced

12 tsp of sweet chilli cheese spread