Friday, 23 August 2013

SAVOURY SPELT & CORN MUFFINS


Few days ago, my mum told me that she had made savoury buckwheat and maize flour muffins. I thought I would have to make something similar too as that is a great snack.
You can prepare bunch of these small ones, refrigerate and take, for example, to work.




SAVOURY SPELT & CORN MUFFINS / Makes 6-7 


BATTER INGREDIENTS:
  • 1 cup maize flour
  • 1/2 cup spelt flour
  • 1 tsp baking powder
  • 1 cup any nut milk
  • 1/4 cup extra virgin olive oil or coconut oil
  • 1 tsp pink salt
  • 1 TBS  thyme

FILLING INGREDIENTS:
  • 1 lrg portobello
  • handful of asparagus
  • 1 leek (only white part)
  • 3 sticks of celery
  • clarified butter




METHOD:

Cut vegetables in small pieces. Melt butter on the frying pan, add vegetables and sauté until tender. Remove from the gas and leave to cool on the side.

Preheat oven to 200 C. Prepare muffin tins.     

In large bowl mix all dry ingredients. Then add vegetables and mix well. Divide between muffin cases and bake for about 20-30 minutes.

Enjoy!