American Cornmeal and Spring Onion Muffins

Shopping list

• 150 g cornmeal (fine polenta)

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• 100 g plain flour

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• 2 tsp baking powder — ensure vegan

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• 0.5 tsp bicarbonate of soda

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• 2 tbsp caster sugar

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• 250 ml unsweetened almond milk — or other plant milk

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• 60 ml sunflower oil

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• 1 tsp apple cider vinegar

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• 3 piece spring onions — finely sliced

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Preheat the oven to 200°C (180°C fan). Line a 12-hole muffin tin with paper cases or lightly grease with oil.

2. 2

   In a jug, whisk together the almond milk and apple cider vinegar. Set aside for 2– 3 minutes to curdle slightly.

3. 3

   In a large bowl, combine the cornmeal, plain flour, baking powder, bicarbonate of soda, caster sugar and a pinch of black pepper.

4. 4

   Add the sunflower oil to the milk mixture and whisk briefly.

5. 5

   Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—a few lumps are fine.

6. 6

   Fold in the sliced spring onions.

7. 7

   Divide the batter evenly among the muffin cases, filling each about two-thirds full.

8. 8

   Bake for 18– 22 minutes until risen, golden and a skewer inserted into the centre comes out clean.

9. 9

   Cool on a wire rack for at least 5 minutes before serving.