Vegan Sweetcorn & Feta Muffins
These savoury muffins with the sweetness of corn and the punch of feta are easy to whip up and even easier to enjoy.
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
Method
- 1
1. Preheat oven to 180C and grease or line mini muffin tins.
- 2
2. In a small bowl or jug, mix plant-based milk, vinegar and oil. Set aside – the milk will curdle.
- 3
3. In a large bowl, mix the flour, Italian herbs, pepper and salt.
- 4
4. Add the chopped spring onion to the flour mix, and stir to combine.
- 5
5. Finely chop the feta, add to the mix, and stir to combine.
- 6
6. When the oven is up to temperature pour the milk mix into the dry mix and stir gently just enough to combine.
- 7
7. Add the sweetcorn, and stir gently to combine.
- 8
8. Divide the batter evenly between the muffin moulds, and bake for about 20 minutes, until golden on top.
Notes: Makes 18 mini muffins
