Vegan mini-cornbread muffins with walnuts and sage

vegan mini corn muffins with walnut and sage

I just love taking salad as a quick lunch to uni – it’s easy to prepare in the morning, you can have a different flavour every day by using different vegetables or fruits to spice things up, and it’s an easy way to make sure you eat enough of your greens. The only thing that gets boring is to eat the same bland sandwich as a side. These cornbread muffins are perfect to jazz up your lunch – they taste a little sweet, have a great nutty flavour and the sage adds a very nice zip to it.  They also freeze very well, just pop a couple of them in your lunchbox in the morning and they will defrost easily till lunchtime.

You need:

  • 1 1/2 cups cornmeal (polenta works as well)
  • 2 1/2 cups unsweetend soy milk
  • 2 cups plain wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspon salt
  • 2/3 cup agave nectar
  • 1/2 cup neutreal vegetable oil (no olive oil!)
  • 1/2 cup chopped walnuts
  • 2 tablespoons dried sage
  • cupcake liners or some vegetable oil for greasing the baking tray

Mix a batter from the cornmeal, wheat flour, soy milk, baking powder, salz, agave nectar and oil. Fold in walnuts and sage. Preheat the oven to 175° degrees. Place cupcake liners in the baking tray or lightly grease them with vegetable oil. Spoon the batter in the moulds of the tray and bake for about 10-12 minutes (regular sized muffins: about 20 minutes). The muffins are done when the top starts slightly to brown.Take the tray out of the oven and let it cool four about 5 minutes before removing the muffins from the tray. Place muffins on a cooling rack and see how long you can resist before taking a bite!

Note: The “cup” I use measures 125 ml, so it is not a regular-sized cup like in other recipes! Using this cup as a measurement, this recipe makes about 30 mini or 12 regular sized muffins.


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