Sweet Corn and Feta Muffins

Makes 18 mini muffins

 Ingredients:

  • ¾ cup plant-based milk

  • ½ teaspoon apple cider vinegar

  • 5 teaspoons neutral-flavoured cooking oil

  • 1 cup self-raising flour (150g)

  • 1 teaspoon mixed Italian herbs

  • ½ teaspoon ground black pepper

  • Big pinch of salt

  • 90g Angel Food plant-based feta

  • ¼ cup finely chopped spring onion

  • 60g fresh or canned sweetcorn

Instructions:

  1.  Preheat oven to 180C and grease or line mini muffin tins.

  2. In a small bowl or jug, mix plant-based milk, vinegar and oil. Set aside – the milk will curdle.

  3. In a large bowl, mix the flour, Italian herbs, pepper and salt.

  4. Add the chopped spring onion to the flour mix, and stir to combine.

  5. Finely chop the feta, add to the mix, and stir to combine.

  6. When the oven is up to temperature pour the milk mix into the dry mix and stir gently just enough to combine.

  7. Add the sweetcorn, and stir gently to combine.

  8. Divide the batter evenly between the muffin moulds, and bake for about 20 minutes, until golden on top.

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