Surprise your friends and family with these delicious spicy vegan chipotle muffins, by Nutritionist and food and arthritis Blogger Kate Lawson.
These muffins are a great addition to a summer picnic and are super quick and easy to make.
Ingredients (Makes 12):
180g self raising flour
80g quick cook polenta
1/2 tsp baking powder
1/2 smoked paprika
1/2 tsp chipotle (or to taste)
2 spring onions finely sliced
1/2 red pepper
200g sweetcorn (from a tin or thawed from the freezer)
60ml/4 tbsps olive oil
220ml oat milk
Recipe: Combine the dry ingredients in a large bowl and mix to ensure everything is evenly distributed.
Tip in the diced pepper, spring onions and pepper followed by the olive oil and oat milk. Stir everything a few times until just combined but don’t over-mix or you will end up with tough muffins. Spoon the mixture into 12 medium sized muffin cases.
Bake at 180C for 15-20 minutes or until the muffins are well-risen and golden.
Cool for 5 minutes before serving or pack up for a picnic!