Chilli Cheese Polenta Muffins
Preparation time
Cooking time
Total time
These Chilli Cheese Polenta Muffins are savoury, spiced and perfectly comforting. Whip up a batch and enjoy one as a snack, or dunked into a big bowl of chilli.
Recipe type: Side
Cuisine: 60 minutes or less, Vegan
Serves: 9
  • Muffin Mix
  • 300g sweet potato, peeled
  • 160ml non-dairy milk + 1 tsp apple cider vinegar or lemon juice
  • 150g spelt flour
  • 100g coarse polenta
  • 2 tsp baking powder
  • 1 tsp dried chilli flakes
  • 1 tsp cumin seeds
  • Pinch of good salt
  • A handful of fresh coriander (about 5 leaves & stalks), chopped
  • 2 tbsp olive/rapeseed oil
  • 9 tsp cashew cheese or vegan cream cheese
  • Topping
  • 1 tsp smoked paprika
  • 1 tbsp pumpkin seeds
  1. Heat the oven to 180°C / 350°F / Gas Mark 4.
  2. Put a medium saucepan of water on the hob to boil and put a colander above it. Peel the potatoes and cut into 1cm chunks, put these into the colander and cover with a small pan lid. Cook for 10 minutes, until soft.
  3. Meanwhile, make the muffin mix. Combine the milk and vinegar/lemon juice in a jug and set aside to curdle.
  4. Sift the flour into a large mixing bowl, then stir in the polenta, baking powder, chilli flakes, cumin seeds, salt and fresh coriander.
  5. The potatoes should be ready now, so remove from the heat. Stir these into the flour mixture, followed by the milk and oil.
  6. Line (or grease) a muffin tin - I use little slips of parchment paper because the mixture doesn't stick, whereas it can do with muffin cases.
  7. Spoon 1 tsp of the mixture into each of the holes. Then put 1 tsp of vegan cheese into each, followed by more muffin mixture.
  8. Top with smoked paprika and pumpkin seeds.
  9. Cook in the centre of the oven for 25 minutes.
Recipe by The Whole Ingredient at