Ingredients
For the vegetables
2 spring onions, cleaned and sliced
4-5 tablespoons extra virgin olive oil
450-500 g fresh asparagus, cleaned and chopped
freshly ground black pepper, to taste
filtered water
around 70 g vegan ham, chopped
For the muffin batter
200 g semi-whole wheat flour
100 g fine cornmeal
half a teaspoon whole sea salt
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried chives
1 teaspoon dried marjoram
2 tablespoons nutritional yeast (flakes)
80 ml extra virgin olive oil
200-250 ml oat milk, unsweetend and unflavoured
Makes around 10 muffins.
Directions
Preheat oven to 180° C. In a large pan or wok, sauté the spring onions in the olive oil then add the asparagus, a little salt, pepper and some water, stir and keep cooking for around 10 minutes. Stir in the vegan ham, cook for another 5 minutes then turn off the heat and set aside. In a large bowl, combine the wheat flour, cornmeal, salt, cornstarch, baking soda, cream of tartar, herbs and nutritional yeast and stir to blend. In another bowl combine olive oil and oat milk and whisk well. Fold the wet ingredients into the dry ingredients and add the vegetables. Stir gently until the ingredients are combined but don’t over mix the batter. Fill the muffin cups or muffin tray with the batter, using a spoon. Place in the oven and bake for 25-30 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a muffin comes out clean. Remove from the oven, let cool for a couple of minutes, unmold the muffins, place them on a wire rack and let cool. Serve warm or at room temperature.
