I adore healthy (whole grain, oil-free) muffins for an easy breakfast or satisfying mid-day snack, but I’m especially drawn lately to these little guys, because they bring savory to the occasion, as opposed to the usual sweet.
I love the colors and the texture trio of crispy, creamy, and chewy. But it’s the zippy flavor from sautéed onions, jalapeño, and corn, along with wilted spinach and salsa that keep me coming back for more. Outstanding with a bowl of hot soup or chili, too.
They are lovely to serve for brunch, or bring to tailgates, barbecues, and picnics. Extras freeze well, and can be warmed up later in the week.
Made with a mixture of polenta and oats, they’re naturally gluten free, too. Hope you like them as much as we do.
SAVORY POLENTA MUFFINS
1 onion, diced
1 jalapeño, diced
1 cup frozen corn
2 cups fresh baby spinach, chopped
pinch of salt
dash of Creole seasoning
1 cup uncooked polenta or cornmeal
1 cup rolled oats
1 teaspoon baking soda
1/2 cup unsweetened soy milk
1 cup salsa
Preheat oven to 350 degrees. Line muffin pans with parchment paper liners or have a silicone muffin pan available.
Heat a large skillet over high heat. Add the onion, and dry sauté until the onion becomes translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. Add jalapeño and frozen corn and continue to sauté vegetables until soft. Turn off heat. Stir in spinach and allow it to wilt. Season with dash of salt and Creole seasoning, and set aside.
Into a large mixing bowl, combine polenta, oats, baking soda, soy milk, and salsa. Stir in sautéed vegetables, and mix ingredients until just combined.
Divide batter evenly into 12 muffin cups, and bake about 28 minutes, or until tops are golden and firm to the touch. Remove muffins from the oven, and place on cooling racks.
Serve warm or at room temperature.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen