Ingredients
4 T flaxseed
12 T water
2 C soy milk
4 T apple cider vinegar
1 t baking soda
0.5 C margarine
0.25 C sugar
1.5 C cornmeal (fine)
1.5 C wholemeal flour
1-2 spring onions
0.5 C pesto
Pesto Cornbread Muffins
by Miss N
Directions
Preheat the oven to 180 degrees Celcius. Grease the muffin tin.
Mix the flaxseeds and water in a bowl. Leave for 2-3 minutes. Use this time to slice the spring onion into thin rounds.
Add the milk and apple cider vinegar to the bowl and stir to combine. Then add the baking soda and mix well.
Melt the margarine and add to the flaxseed mix. Stir in the sugar, cornmeal, flour and onions. Mix until combined. Add the pesto and mix briefly until the pesto is distributed.
Fill the muffin tins 3/4 full of mixture. Bake for 25-30 minutes, or until the tops are slightly browned and the inside is cooked (check using a toothpick or knife).
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
— Emilia's - Ashburton
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