Pesto Cornbread Muffins

by Miss N
Pesto Cornbread Muffins


4 T flaxseed
12 T water
2 C soy milk
4 T apple cider vinegar
1 t baking soda
0.5 C margarine
0.25 C sugar
1.5 C cornmeal (fine)
1.5 C wholemeal flour
1-2 spring onions
0.5 C pesto


Preheat the oven to 180 degrees Celcius. Grease the muffin tin.

Mix the flaxseeds and water in a bowl. Leave for 2-3 minutes. Use this time to slice the spring onion into thin rounds.

Add the milk and apple cider vinegar to the bowl and stir to combine. Then add the baking soda and mix well.

Melt the margarine and add to the flaxseed mix. Stir in the sugar, cornmeal, flour and onions. Mix until combined. Add the pesto and mix briefly until the pesto is distributed.

Fill the muffin tins 3/4 full of mixture. Bake for 25-30 minutes, or until the tops are slightly browned and the inside is cooked (check using a toothpick or knife).

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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