My supply of courgettes is coming to an end now. For several weeks, I’ve had a plentiful supply of produce from the four plants in grow-bags, in my greenhouse. Not only do home-grown courgettes taste delicious, I love the large, bright yellow, star-shaped flowers that the plants produce; they are a very cheery sight even on the dullest of days.
These muffins are full of golden coloured ingredients and are based on a classic American cornbread recipe. Easy to make, delicious served warm, and perfect for freezing – they will only keep fresh for a couple of days, so freezing is the best option for longer storing. The chives add a mild oniony flavour, and you could try adding a pinch of chilli flakes or some hot smoked paprika for a bit of a kick. They make a good accompaniment to a bowl of soup or stew, or just as a tasty snack on their own.
- 115g gluten-free plain flour (such as Dove’s Farm)
- 2 level teasp gluten-free baking powder (such as Dr Oetker)
- 150g polenta or fine cornmeal
- 1 medium egg, beaten, or 50g soft tofu, mashed
- 225ml dairy-free milk (I used soya)
- 50g butter or vegan margarine, melted
- 100g cooked sweetcorn kernels
- 150g grated courgette (yellow or green)
- 4 tbsp. freshly chopped chives
- 50g grated Parmesan cheese or vegan alternative, optional
- Preheat the oven to 180°C (160°C fan oven, gas 4). Line a 10-cup muffin tin with paper cases. Sieve the flour and baking powder into a bowl and stir in the polenta or cornmeal. Make a well in the centre.
- Put the egg or tofu in the centre and pour in the milk and melted butter or margarine. Gradually mix the ingredients together until well blended, then stir in the remaining ingredients.
- Divide between the cases, smooth the tops and bake for 25-30 minutes until lightly golden and firm to the touch. Transfer to a wire rack to cool. Best served warm.