warm soup for cool weather

by Kristina Sloggett

in baking,Dinner,Gluten Free,Vegan

Being a broccoli lover, I had to do this! Jason told me he would try them, as a non fan of broccoli…

I cannot remember how I found these, but they are a brilliant idea from Ele at The Kitchenist.

These were fun to look at, and turned out great – very flavorful!

I used my new spoons I bought on vacation… from my favorite, Anthropologie

Ceramic measure spoons… how cute are these?

broccoli corn muffins

1 cup cornmeal (Bob’s Red Mill)
1 cup ap flour (Bob’s Red Mill Gluten Free)
2 teaspoons baking powder
1 egg (Ener-G egg replacer)
2 tablespoons maple syrup
1 cup almond milk
2 tablespoons olive oil

Combine cornmeal, flour, baking powder. Add egg, maple syrup, milk, oil. Stir until just combined. Pour small amount into each muffin cup, place piece of broccoli in each, cover with more batter. Bake at 375 for 10-20 minutes (10 for mini muffins, longer for larger muffins or baking pan).

Lately I have been craving my vegan african peanut soup, and today was nice and crispy cool (a huge change from our vacation weather of 105!)

To accompany these muffins, I made the soup:

These tasty muffins? Went great with my african peanut soup – find recipe here.

We love this soup… Jason asked tonight “what will you blog about this winter, when we are having this all the time?? :D

Hmm…  Good Question…

What are your “Go To” winter foods?

Do you like broccoli? :D

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