These moist little muffins are great for a picnic, light lunch or a main meal served with refried beans, guacamole and vegan sour cream! Nom Nom! They can easily be made gluten free by replacing the wheat flour with a good gluten free flour. These muffins don't rise too much, so don't be alarmed! Make sure you fill them pretty much up to the top of the muffin case. They are super quick to make and keep well in an air tight tub for 3 days.
Ingredients: To make 12 small or 8 large muffins
1 cup of polenta (corn)
2 cups of flour
1 tsp of Baking Powder
1/2 tsp of Smoked Paprika
1/2 tsp of Cayenne Pepper
1/2 tsp of sugar
Pinch of Salt
Pinch of Black Pepper
1/4 of a cup of Nutritional Yeast Flakes
1/2 Large Mild Green Chilli (Chopped up into small dice)
1/3 cup of Black Olives (Chopped into rings)
1/3 cup of Sundried Tomatoes (Chopped into small strips)
1/3 cup of Olive Oil
3/4 cup of Soya Milk
Than add the chopped mild green chilli, black olives and the sundried tomatoes.
Line a muffin tin with muffin cases and spoon tsps of the mix into 12 small muffin cases or 8 regular muffin cases. As I said before these muffins don't rise too much, so don't be alarmed! Make sure you fill them pretty much up to the top of the muffin case. Sprinkle each muffin with a pinch of smoked paprika.
Also I thought I would show you the new stall banner I have made! I am very pleased with it and can't wait to show it off at the stall I am having at the Forum on the 27th and 28th of April!
Now it will be even easier to find us! Just look for the deer! X