Chipotle Corn Muffins 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!
