Green & Herby Savoury Muffins — V30

Ingredients

• 1 tbsp flaxmeal + 3 tbsp warm water
• 250ml/1 cup unsweetened plant milk, eg soya or almond
• 1 tbsp cider vinegar
• 125g/1 cup plain white flour (GF flour also works with this recipe)
• 150g/1 cup minus 4 tsp cornmeal or polenta – medium or fine (already GF)
• 2 tsp baking powder (use GF if appropriate)
• ½ tsp bicarbonate of soda
• 1 tsp salt
• 60ml/4 tbsp plain oil or olive oil
• 30g/1oz (a big handful!) of kale leaves, snipped into pieces with scissors and all thick stalks removed
• 2 tbsp fresh basil or parsley, snipped with scissors
• 2 tbsp fresh chives, snipped with scissors
• Optional: 1 small red chilli, de-seeded and chopped fine OR ¼ tsp chilli powder
• ALL KITTED OUT
• Large holed muffin tins, preferably non-stick (+ paper cases if using)
• Colander
• Chopping board and knife
• Scales
• Measuring jug
• Measuring spoons
• Scissors
• Mixing bowl
• Sieve