I set myself the rather unrealistic goal on Thursday night (after enjoying one glass too many) of creating a new recipe once a day. Luckily, I did not set a time frame for this goal, so I figured I would give it a shot for a little while. So far, so good. Day two and we have a new recipe!
I did a sundried tomato cornbread muffin recipe for my Vegan High Tea at Greendays and was amazed at how everyone loved this, so I thought I would try a different version for the kids. It also amazes me, how after being so scathing of polenta, I have finally found a use for it that I love.
Polenta, pistachios, pine nuts and most of my ingredients come from Tenterfield Health so if in this neck of the woods make sure you pop in and say hi to Bec and the team.
This recipe was also firmly endorsed by Rissie, my harshest critic. When I hear those words, “you know Mummy, they are really good”, I just want to weep with joy!
Pesto and Onion Cornbread Muffins
Preparation time: 5 minutes
Makes: Enough for 12 Corn Bread Muffins
- ½ cup basil leaves
- ½ cup baby spinach leaves
- ¼ cup pistachios
- ¼ cup pinenuts
- 1 tablespoon of lemon juice
- 3 tablespoons of olive oil
Process all ingredients apart from olive oil
Add olive and process to combine
ONION AND PESTO CORNBREAD MUFFINS
Preparation time: 15 minutes
Cooking time: 30 minutes
- Olive oil
- 2 small onions diced
- 3 garlic cloves minced
- 1 cup flour
- 1 cup polenta
- 4 teaspoon baking powder
- Salt and pepper to taste
- ¼ cup of pistachio pesto
- 1 cup almond milk
- ¼ cup nutritional yeast
- 1 ½ cup water
- 2 teaspoon apple cider vinegar
Pre-heat oven to 180 degrees and oil/flour cupcake/muffin tin
Heat oil and sauté onion and garlic
In bowl mix flour, polenta, baking powder and salt and pepper
To onion and garlic add pesto, almond milk, nutritional yeast, water and vinegar.
Add the onion mix to the dry ingredients and mix until combined
Transfer to muffin/cupcake tin
Add a little extra pesto on top
Bake for 30 minutes or until golden brown.
Best served warm