Day 20 of 30 recipes in 30 days
Archie, Rissie and I love the weekends. Even though Saturdays are busy, busy, busy. I try to catch up on my work and the kids spend Saturday mornings doing their household jobs. But once the afternoon hits, we get that weekend feeling. By early afternoon, I was ravenous, and I remembered the cornbread muffins I made for the Greendays high tea on the Gold Coast. I thought I would play around with the recipe and create a new version. I also wanted Archie and Rissie to try these. When you hear the words, “oh my god mummy” and “yep, these are good, these are really good”, then I know my job is done.
These put me in a little weekend brunch happy place, even though it was almost dinner time!
When I was doing my studies, I resented every recipe I used polenta in as it was really quite distasteful!!! I am so glad I remembered American ‘cornbread’ and created these muffins. They are the best. Most of my ingredients apart from my fruit and vegetables come from Tenterfield Health. Make sure if you are in the area, you pop in and say hi to Bec!
Sundried Tomato & Spring Onion Cornbread Muffins.
Makes 12 Muffins
- ½ cup basil leaves
- ¼ cup pistachios
- ¼ cup pinenuts
- 1 tablespoon of lemon juice
- 4 tablespoons of olive oil
- Process all ingredients until a pesto is formed.
Sundried Tomato & Spring Onion Cornbread Muffins
- Olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 cup flour
- 1 cup polenta
- 2 teaspoon baking powder
- Salt and pepper to taste
- Pesto as made above
- ½ cup almond milk
- ¾ cup water
- ½ cup sundried tomatoes – chopped into slivers
- 1 teaspoon apple cider vinegar
- Pre-heat oven to 180 degrees and oil/flour cupcake/muffin tin
- Heat oil and sauté onion and garlic until translucent.
- Add finely sliced spring onions and cook until softened.
- Add pesto, almond milk, sundried tomatoes, water and vinegar.
- In a bowl mix flour, polenta, baking powder and salt and pepper
- To onion and garlic add pesto, almond milk, sundried tomatoes, water and vinegar.
- Add the onion mix to the dry ingredients and mix until combined
- Transfer to muffin/cupcake tin
- Bake for 20 minutes or until golden brown.