Prep time: 15 minutes Total time: 45 minutes Yields: 10 muffins

INGREDIENTS

  • 4 tbsp olive oil
  • 1 onion
  • 1 tsp brown sugar
  • pinch of salt and pepper
  • 1 tsp dried basil
  • 1 cup flour
  • ½ cup polenta
  • 1 packet of baking powder
  • 3 tbsp of wild garlic pesto
  • ½ cup soy yogurt
  • ¾ cup water
  • 1 tsp apple cider vinegar
  • 1/3 cup sun – dried tomatoes
  • 1 tsp of Chaga extract

DIRECTIONS

  1. Preheat oven to 180°C and grease a non-stick muffin tin with coconut oil or use muffin liners, if you prefer (I did that).
  2. Heat 1 tbsp of olive oil in a frying pan and sauté the onion until soft and translucent then add 1 tsp brown sugar and caramelise it.
  3. Meanwhile, in a large bowl, stir together flour, polenta, baking powder, salt, pepper, dried basil and Chaga extract.
  4. Add the remaining olive oil, pesto, soy yogurt, water, apple cider vinegar and sun – dried tomatoes to a large bowl and stir well.
  5. Mix in the caramelised onions.
  6. Transfer the mixture to the muffin tins, filling each hole about three-quarters of the way up.
  7. Bake for about 30 minutes or until golden brown.
  8. Leave to cool before serving.