Savoury Muffins loaded with caramelised onion, sweet corn on the cob and spinach are so good anytime of the day! The great thing about these muffins is that you can swap and change the veggies in the recipe, with what you have spare in the fridge. I have used grated carrot and zucchini (make sure you let the zucchini sit for 30 minutes with some salt and then squeeze out the excess water) instead of the tomatoes and corn, they were delicious especially with some relish.
You can also swap the plain flour with an alternative gluten free substitute like buckwheat or brown rice flour, however are a little more crumbly. Which I don’t mind because they are light and fluffy! Also you would need to add some baking powder too, so they rise!
I love the flavour of the corn on the cob, however you can substitute with canned corn. This recipe is so simple and packed full of flavour.
This recipe made 12 cupcake size savoury muffins. Spray or line your cupcake pan with muffin cases. Then you will need to turn your oven onto 180 degrees (Fan forced).
To begin with you will need to make the tomato and caramelised onion mixture –
- Cut 6 mini roma/cherry tomatoes into quarters
- 1 onion
- 4 sprigs of rosemary
- 1 tablespoon of coconut sugar
- dash of EVO
- sprinkle of salt and pepper
Place everything on a lined baking tray and place in the oven @ 180 degrees (fan forced) for 15 minutes. Take out and let it cool down, then remove the stems from the rosemary and crush a little. Turn your oven down to 160 degrees (fan forced).
While the tomatoes and onion are cooking place
1 cup of plant based milk and 1 tablespoon of Apple Cider Vinegar (I use @bragg_au) into a bowl and let it do its magic – it will make a vegan buttermilk. Next place 1 corn on the cob in a saucepan and boil for about 15 minutes – drain and let it cool down before cutting the corn off the cob. Otherwise you can use 2/3 cup canned corn. Then in a bowl mix together
- 2 cups of self raising flour
- 1 teaspoon of baking soda
- 1/3 cup nutritional yeast @bragg_au
- pinch cayenne pepper (optional)
- season with salt and pepper In a food processor blend together
- 40g baby spinach with the vegan buttermilk for a minute
- Add the spinach mixture to the dry ingredients above. The blended spinach with the vegan buttermilk will give the muffins a lovely green colour. Gentle mix together until well combined.
- Next put in the corn kernels and caramelised onion tomato rosemary mixture to the muffin mixture and fold through.
- Divide the mixture in to the 12 muffin pans. Bake for 20-25 minutes @ 160 degrees.
- Just before 20 minutes just check on your muffins. Place a skewer in the centre of a muffin to check – when it comes out clean they are ready.
Let your muffins cool down for a little before enjoying them with some relish and salad. These are also great for school/work lunches or by themselves as an afternoon snack.
These muffins are suitable to freeze and will keep for a week refrigerated in an air-tight container.
Enjoy and share with your family and friends!