Soup is a great staple in our wholefood plant-based diet, but sometimes we miss the traditional toast that goes with it. Making a batch of healthy wholegrain muffins gives you a savoury alternative to accompany any style soup, but these go particularly well with beans, chilis and lentils! They can be frozen when cooled and keep their springy texture. All credit to Forks Over Knives the cookbook.
Corn muffins
Healthy corn muffins are a great substitute for traditional toast with your soups. This recipe is by chef Del Sroufe from Forks Over Knives.
Ingredients
- 1 1/2 tbsp ground flaxseed flaxseed thickens liquid, so replaces traditional eggs in baking
- 1 cup plain almond milk
- 1/2 cup unsweetened applesauce you can stew apples to make your own
- 1/2 cup pure maple syrup
- 1 cup cornmeal (polenta)
- 1 cup oat flour I put rolled oats in food processor and blitz them into flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup corn kernels
Instructions
- Preheat the oven to 180 degrees celsius. Oil your muffin tin, unless greaseproof or silicon.
- Soak the flaxseed in the almond milk for five minutes so it thickens.
- Mix the applesauce and maple syrup together in one large bowl.
- Add the soaked flaxseed to the bowl.
- Add the polenta and oat flour bit by bit and finally the salt, baking soda and baking powder.
- Stir gently so it is all combined. Don't overmix it.
- Finally, stir in a cup of corn kernels.
- Put equal amounts of batter into muffin tin, it should make 12 muffins. They don't rise very much so experiment. I made 12 from the batter.
- Bake for 15-17 minutes, cooked when a skewer or toothpick inserted into the middle comes out clean.
