Ever feel like you’re chasing your tail? At the moment, that is exactly (and constantly) how I’m feeling and I hate it. I have a laundry pile the size of a small mountain, the flat needs a thorough deep clean and I haven’t done yoga in well over a week – I’m getting the mat out today!
I should be used to living this way by now. Being an actor means living a life of permanent uncertainty – you never know when the next audition or job will be, so try as I might to plan, sometimes I’ve just got to roll with it. Mind you, I’d much rather be busy than not but a few more hours in the day would be most welcome.
Anyway, I’m totally wrapped now (don’t get all excited, it was a weird German TV show that nobody outside of Germany will likely ever see) so I can get back to some sort of normality and devote a bit more time to my precious blog *affectionately strokes the screen*. And what better way to get back into the swing of things than to offer up a gnarly savoury muffin recipe.
Why gnarly? Two reasons, 1. I might be spending too much time with surfer types and 2. they look and taste gnarly (translation courtesy of Urban Dictionary: grotesque, yet awesome). Granted, these may not be the prettiest muffins in the world but they honestly taste crazy good. This claim has been confirmed by Hubbie who’s take three to work with him.
There’s not much else to say about them really other than I will experimenting with savoury muffins more often. Baking sans sugar – win, win! I think they’d make brilliant party food too and I might just be taking a batch to the bbq I’m attending Saturday – lucky people:)
gnarly vegan red pepper muffins
1 cup flour – your choice
1/2 cup polenta (corn meal)
1 tsp baking powder
1/2 bicarbonate of soda
1/2 tsp vegan vegetable bouillion powder
1 tsp pink himalayan or rock salt
several sprigs of thyme
1 sweet red pepper
1/2 red onion
2 cloves garlic
1/4 cup olive oil plus a tablespoon for frying
3/4 cup oat milk or any plant milk
1 tsp cider vinegar
salt and pepper
Pre-heat the oven to 200 degrees celsius/350 degrees fahrenheit.
Heat the tablespoon of oil in a pan/skillet. Finely chop the red onion and add to pan. Season and sweat for several minutes. Roughly chop the red pepper into smallish pieces and add to pan. Sweat until sufficiently softened before adding the crushed garlic. Season again and let the garlic infuse for several minutes before taking off the heat and setting aside.
Sift the flour, polenta, baking powder, bicarb and salt into a large bowl. Gently mix with a spatula to ensure everything is thoroughly combined.
Pull the leaves off the thyme sprigs and finely chop. Add to dry ingredients and gently mix.
Combine the oil, milk and vinegar in a separate cup and set aside for a few minutes.
Add the wet ingredients to the dry and fold gently until it almost combined before adding the red pepper mix. When the pepper mix has been evenly distributed throughout the muffin batter divide into 12 cases – I used half paper and half silicon – and bake for 20 minutes.
Insert a tootpick into the centre and when it comes out clean they are ready. Good eaten hot or cold. They keep well stored in an airtight container for several days.