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 m.lk, 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 1 tbsp of the mix and place in muffin cases, add a tsp of Nush Sweet Chilli Almond M.lk 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 Nush Sweet Chilli Almond M.lk Spread… yum!