Spring vegetable soup, Corn packed muffins/cornbread (and easy recipe), cranberry-cashew-almond -oatmeal cookies, vegetable and tomato ragout for pasta..photos of prep for tomrrow

Tomato & Vegetable ragout for the pasta..asparagus, zucchini, garlic, carrots, onions, yams, sweetcorn

Spring Vegetable soup, green beans, corn, carrots, celery, onions, peas, red potatoes, nutritional yeast vegetable broth

yellow cornmeal cornbread/muffins

Easy Recipe for the cornbread/muffins:

makes one 8 x 8inch cornbread or 8 muffins

1 cup cornmeal/fine ground polenta

1 cup all purpose flour

3tbsp sugar

3tsp baking powder

1/2tsp salt

1 cup milk (nut milk is fine)

1 large egg beaten

1/4 cup vegetable oil

1/4 cup drained defrosted or canned sweetcorn

2tbsp chopped green peppers (optional)

PREHEAT OVEN 425F middle shelf

Combine the flour, cornmeal, salt, sugar and baking powder in a bowl.

Beat the eggs, milk, oil together then add to the dry ingredients.

Mix well for about 1 min.

Add the corn and peppers, stir together then fill the greased muffin cups 3/4 full, or  the 8x 8 inch baking pan.

Place in oven and bake for 20-23 mins for cornbread

15-18 mins for the muffins

Do not over bake ..as these are low sugar they must not brown..or they will be dry.

remove and cool in the muffin cups/pan.

serve warm with butter

You may also add 1/4 cup shredded cheese to the batter.