Every mid-morning as a snack my mum loves to nibble on something, so I decided to make Moms Vegan Mid-Morning Polenta Sweetcorn Muffins
Most of the time she has salty 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 cup polenta.
1 tsp salt.
1 cup soy milk.
3 tbsp. castor sugar.
1½ tsp crushed flax seeds mixed with 2 x tbsp. hot water.
2 cups cake flour.
½ tsp bicarbonate of soda.
2 tsp baking powder.
1/3 cup, melted margarine.
1 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 C for 15 – 20 minutes or until the cake tester comes out clean.
Prepared, tried, and tested Bobby Swanson
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