Savoury Mini Lunchbox Muffins

Dietary: Vegan | Gluten-free

Time: 30min |Makes: 16 mini muffins

INGREDIENTS:

Dry Ingredients:

120g (1 cup) All-purpose Gluten-free Flour

80g (1/2 cup) Organic Polenta Quick Cook

15g (1/4 cup) nutritional yeast flakes

20g (1/4 cup) crispy fried onions + extra for topping

½ teaspoon baking powder

½ teaspoon baking soda 

1 teaspoon ground black pepper

½ Tablespoon flaky sea slat

1 Tablespoon dried chives

Wet ingredients:

1 cup water

2 Tablespoons sunflower oil

2 Tablespoons apple cider vinegar

½ cup frozen corn kernels, defrosted

½ small spring onion, chopped

METHOD:

1. Preheat the oven to 180 °C and oil your mini muffin tins.
2. In a large bowl combine all the dry ingredients making sure to break up any floury clump.
3. Add the water and apple cider vinegar and mix. Then add the oil, corn kernels and chopped spring onions. Mix until well combined.
4. Spoon the muffin mixture into the oiled mini muffin tin and top with extra crispy onions. Pop into the oven for 20 -25 minutes and bake until golden. Let cool on a wire rack.
5. Store in an airtight container for two days or freeze.

 Recipe, styling and photography by Lena Fischer