Parsnip & Sweetcorn Muffins

These are a savoury muffin – really tasty and good for you – win win! I think that they could be readily converted into sweet muffins, as both parsnip and sweetcorn are naturally pretty sweet. So After France I may be giving them a go as a sweet hidden veg cupcake treat! 😛

I tried using nutritional yeast in place of my diluted marmite mix. It didn’t give the same cheesy flavour as the marmite does so I will be returning to marmite in my savoury scones. Please don’t be put off by the marmite, in the muffins the flavour is converted into a yummy dairy-free cheese flavour! My partner HATES marmite and was pretty surprised to learn that all the savoury muffins he’s been enjoying had a dollop of marmite in them!

The recipe is gluten-free, egg-free, dairy-free, soya-free, nut-free… and the result: tasty tasty tasty!

Parsnip & Sweetcorn Muffins – Ingredients 

gluten-free oats, ground black pepper, ground cayenne pepper, m!lk alternative (I used KoKo a thin coconut m!lk), nutritional yeast, fresh thyme, sweet corn, parsnip, oil (I used sunflower), cider vinegar, polenta, baking powder, bicarbonate of soda

As Corny As Corn Muffins Can Be – Process (made me 20 big boys)

• Preheat oven to 180°C (fan)
• Prep your muffin trays with muffin cases
• In a bowl add:
  • 1 C gluten-free oats
  • ¼ tsp ground black pepper
  • ½ tsp ground cayenne pepper
  • 2½ C m!lk alternative (I used koko a thin coconut m!lk)
  • 2 Tbs nutritional yeast
  • a good sprinkling of fresh thyme
• Mix them up and then leave the oats to soak.
• Liquidise the following:
  • 300g of sweetcorn (I used one large can)
• Once the sweetcorn is well blitzed add to the oats along with:
  • 200g grated parsnip (I used a coarse grater)

    

  • ¹/3 C oil (I use sunflower oil)
  • 1 Tbs cidre vinegar
• In a new bowl combine:
  • 1 C polenta
  • 1½ C gluten-free self-raising flour
  • 2 ½ tsp baking powder
  • 1 tsp bicarbonate of soda
• Stir this into the bowl with the oats and other ingredients
• Once it is pretty much combined dollop into the waiting muffin cases
• Pop into your oven for 30 minutes
• When they come out of the oven leave in the tray for the first 5 minutes then place on a cooling rack or onto your waiting plate 🙂
• Share, eat and enjoy!