Vegan Cornbread Muffins with Lentil Salad
Ingredients
Muffins
- 75g sweetcorn (i used off the cob, but you can use canned)
- 45g almond milk
- 1 tsp olive oil
- 1/3 tsp apple cider vinegar
- 6g plain flour
- 3g rice flour
- 40g polenta
- 1/3 tsp corn flour
- 1/10th teaspoon baking powder
- 1/5 teaspoons bicarbonate of soda
- chilli flakes
- 1/3 tsp salt
- pinch of pepper
Salad
- 1/2 can lentils
- 2 carrots
- cucumber
- cherry tomatoes
- baby pepper
- roasted red pepper hummus
- smoked tofoo
Preparation
Muffins
Preheat oven to 180°C fan
Blend 55g sweetcorn with the milk
Blend in the remaining ingredients and stir in 20g sweetcorn
Bake until golden and cooked through, about 15 minutes
Salad
Chop the vegetables and stir everything together