polenta veggie pesto muffins

Author Jessica Cox 21st June 2012

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. 

serves

6 large muffins

preparation time

10 minutes

cooking time

20-25 minutes

ingredients

• 1 cup buckwheat flour
• 3/4 cup polenta
• 1/4 cup almond meal or pumpkin seed meal or flaxseed meal
• pinch of sea salt
• 1 tablespoon baking powder
• 1/2 cup broccoli cut into small pieces
• 1 medium carrot, grated
• 1/2 zucchini, grated
• 1/4 red capsicum, diced
• 1/4 red onion diced
• 1/4 cup red kidney beans or white beans
• 2 heaped tablespoons of pesto (diary free if needed) or tomato paste
• handful of grated parmesan or pecorino cheese, or crumbled feta (optional)
• 1 cup rice/cow/soy/nut milk
• 1 cup olive oil
• 2 eggs or No Egg equivalent

method

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.

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