Pesto Cornbread Muffins

by Miss N
Pesto Cornbread Muffins

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

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).

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

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