Polenta chips meet savoury muffin, win win!
It’s been a while since I’ve post as I’ve been busy looking after my twins, they are becoming more and more cheeky every day!
I’ve still been creating recipes and writing them down, but get interrupted when typing them up by four little hands bashing the computer LOL
The day before my groceries got delivered and I was struggling to find a snack to satisfy my toddlers. They became bored with my usual go to polenta chips, so had to think on my feet!
Looked in the fridge and I saw some sweet potato and I thought I could make this work and attempted to throw together something that in the end resembled savoury muffins and they devoured them, winning!!
I’ve used the Orgran egg replacer (readily available in Woolworths and Coles or speciality stores) as the binding agent, I use this all the time when baking, it’s less than $4 usually and equals about 66 eggs.
These are so simple and the perfect lunch box filler or food on the go!
Ingredients, yields 6 large muffins, or 12 smaller ones
1 cup gluten free flour (regular flour will work too)
¾ cup polenta
2 cups (about 280g) grated sweet potato
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons of the Orgran egg replacer and 4 tablespoons of water
1 cup soy milk, almond or rice milk would work too
- Preheat oven to 190 degrees Celsius / 375 degrees Fahrenheit
- Grease muffin tray with olive oil spray
- Mix dry ingredients together
- Make up the “eggs” and add milk
- Add to dry ingredients then add the grated sweet potato and mix until well combined
- Divide the mixture into the greased muffin trays and bake for 20 mins (you may need to adjust cook time if you are making smaller muffins)
- Allow to cool and enjoy!