Why gnarly? Well, two reasons really. They look a bit gnarled – granted, these are not the prettiest muffins in the world – and yet taste totally awesome. Dude? Yowzas, I need to quit spending so much time on the beach. Ironically, I packed a couple of these bad boys for us to eat after our latest surf session and they went down in an absolute storm. You could say they were epic!
Servings: makes 12 muffins
1 cup flour, your choice
1/2 cup polenta (corn meal)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vegan vegetable bouillion powder
1 tsp pink Himalayan or rock salt
Several sprigs of thyme
1 sweet red pepper
1/2 red onion
2 cloves garlic
1/4 cup olive oil plus a tbsp for frying
3/4 cup oat milk or any plant milk
1 tsp cider vinegar
Sea salt, for cooking the vegetables
1. Pre-heat the oven to 200 degrees Celsius/350 degrees Fahrenheit.
2. Heat the tablespoon of oil in a pan/skillet. Finely chop the red onion and add to pan. Season and sweat for several minutes. Roughly chop the red pepper into smallish pieces and add to pan. Sweat until sufficiently softened before adding the crushed garlic. Season again and let the garlic infuse for several minutes before taking off the heat and setting aside.
3. Sift the flour, polenta, baking powder, baking soda and pink Himalayan salt into a large bowl. Gently mix with a spatula to ensure everything is thoroughly combined.
4. Pull the leaves off the thyme sprigs and finely chop. Add to dry ingredients and gently mix.
5. Combine the oil, milk and vinegar in a separate cup and set aside for a few minutes.
6. Add the wet ingredients to the dry and fold gently until it almost combined before adding the red pepper mix. When the pepper mix has been evenly distributed throughout the muffin batter divide into 12 cases - I used half paper and half silicon - and bake for 20 minutes.
7. Insert a toothpick into the center and when it comes out clean they are ready. Good eaten hot or cold. They keep well stored in an airtight container for several days.