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!

CHICORY with THYME

Finally I found nice recipe and I have tried chicory :) 

CHICORY with THYME
// Recipe adapted from here //

INGREDIENTS:

• 2 chicory
• 2 tsp clarified butter
• 2 tsp extra virgin olive oil
• pink salt
• pinch of brown sugar
• 2 TBS breadcrumbs
• 1 TBS nutritional yeast (or 50 g Gruyere or Parmesan cheese)
• 1/2 TBS ground flaxseeds
• thyme

METHOD:

Heat the oven to 190C.

Wash and cut chicory in half. Melt butter with olive oil on a frying pan. Add sugar and salt. Then place all halves on the pan cut side down. Fry them until golden brown (about 5 minutes). Transfer to ovenproof dish or deep baking tray, sprinkle with thyme and put into the oven for about 10-12 minutes.

In the meantime, mix breadcrumbs with nutritional yeast (or cheese) in a small bowl. Take out chicory and sprinkle with that mixture. Put again into the oven and bake for another 7 minutes. Chicory should be soft - knife should go easily inside. 

Serve immediately!