Muffins are the ultimate on the go snack. When made with a balance of wholegrain flours, nut meals and quality protein they are sustaining and energy dense fuel. These muffins are a far cry from the spongy white variety that you see sold in coffee shops! Enjoy these muffins split open and spread with feta cheese and a really punchy chutney.
Preheat oven to 220c. Roughly line muffin dish with baking paper to hold 6 large muffins.
Steam broccoli till tender. In large mixing bowl combine polenta, buckwheat, baking powder, salt, remaining vegetables, kidney beans and steamed broccoli.
Make a well in the centre and add in eggs (if using), milk and oil. Stir through mixture until just combined. Try not to over mix the batter. Place batter into muffin tray and bake in oven for 20- 25 minutes or until golden brown on top.
Enjoy muffin alone or split in half and spread with nut paste, tahini or avocado.comments powered by Disqus