Stop! Muffin thyme!
Creating recipes for two is my new favourite thing. Sometimes you just want a quick and easy treat for you and the human in your life without having to worry about leftovers, ya know? This scrumptious muffin recipe is exactly that – and trust me, there won’t be any leftovers.
This recipe requires basic(ish) ingredients and shouldn’t take more than 15min to prep. But wait…there’s more. These golden cuties get soaked in a beautiful, thyme infused, gorgeously sweet syrup as they come out of the oven. Perfection.
These Soaked Maple Thyme Polenta Muffins are vegan, gluten-free, naturally sweetened, moist, the perfect breakfast (or snack) for two. So go on then, get baking!
Let me know if you try these beauties out by tagging #afabledlife on Instagram – I’d love to see your creations!
Have a delicious day x
Soaked Maple Thyme Polenta Muffins
Prep Time: 15min
Baking Time: 30min
1 tbsp Flaxseed Meal
2,5 tbsp Filtered Water
100 ml Unsweetened Almond Milk
1 tsp Lemon Juice
2 tbsp Vegan Butter
2 tbsp Maple Syrup
1 tbsp Apple Sauce
3 sprigs Thyme
1/4 cup + 3 tbsp Polenta
1/4 cup + 3 tbsp Gluten-Free Flour
2 tbsp Maple syrup
1 tbsp Lemon Juice
2 Sprigs Thyme
Preheat oven to 180ºC and grease two ramekins (10cm in diameter).
Prepare flax egg by combining flaxseed meal and water in a small bowl, set aside until ready to use.
Add almond milk and lemon juice in a small bowl and set aside to curdle.
Add melted butter and maple syrup to a medium mixing bowl and whisk to combine.
To the same mixing bowl add applesauce, flax egg and almond mixture, thyme leaves and whisk to combine.
To the same mixing bowl add polenta, gluten-free flour, baking powder and salt and mix until just incorporated.
Divide batter between the two ramekins and bake for 30min until golden brown, and inserted toothpick comes out clean.
Heat the maple syrup, lemon juice and 2 sprigs thyme in a small pan until syrupy and fragrant, pour over muffins, allow to soak for 5min and serve.