Parsnip & Sweetcorn Muffins

tasty savoury treat

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

nice lot of fresh thyme (& pretty thyme flowers)

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)
      ready to bake 😀
    • 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!

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