Corn Muffins

Corn Muffins

This image courtesy of Zsu Dever These cornbread muffins do not crumble. They are light and buttery and taste delightfully of corn, as any cornbread should. These are equally good sweet or savory. Serve them for breakfast with maple syrup or for dinner with your favorite chili, slathered with a little vegan butter. If desired, you can substitute…

recipe image

This image courtesy of Zsu Dever

These cornbread muffins do not crumble. They are light and buttery and taste delightfully of corn, as any cornbread should. These are equally good sweet or savory. Serve them for breakfast with maple syrup or for dinner with your favorite chili, slathered with a little vegan butter. If desired, you can substitute whole wheat pastry flour for the unbleached all-purpose flour. Use soy-free vegan butter and milk to make these muffins soy free.

makes10 muffins

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together, game day

Dietary Considerationegg-free, kosher, lactose-free, peanut free, vegan, vegetarian

Five Ingredients or LessYes

Mealbreakfast, brunch, dinner, lunch

Taste and Texturesavory, sweet

Type of Dishbread, corn bread, muffins, quickbreads

Ingredients

  • 3 tablespoons vegan butter, as needed
  • 1 cup fresh or frozen corn kernels, thawed if frozen
  • 1 cup plain unsweetened vegan milk
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons packed brown sugar
  • 2 tablespoons applesauce
  • 1 cup unbleached all-purpose flour
  • 3/4 cup medium-grind cornmeal
  • 1 teaspoon sea salt
  • 2 teaspoons double-acting baking powder
  • 1/4 teaspoon baking soda

Instructions

  1. Preheat the oven to 400°F. Prepare a 12-muffin tin by generously greasing 10 of the tins with butter.

  2. Combine the thawed corn, milk, vinegar, sugar, and applesauce in a blender. Blend for 10 seconds to break up the corn kernels. Set aside.

  3. In a medium bowl, combine the flour, cornmeal, and salt. Sift in the baking powder and baking soda. Whisk to combine.

  4. Make a well in the middle of the flour mixture and add the milk mixture. Fold together gently to combine; do not overwork the batter.

  5. Transfer 1/4 cup batter to each of the 10 buttered muffin tins. Bake until they are light golden brown and a toothpick inserted in the center of the muffin in the middle tin comes out clean, about 15 minutes. Cool the muffin tin on a wire rack for 5 minutes. Remove the muffins to the rack and continue to cool them for 5 more minutes before serving.

  6. 5. Transfer 1/4 cup batter to each of the 10 buttered muffin tins. Bake until they are light golden brown and a toothpick inserted in the center of the muffin in the middle tin comes out clean, about 15 minutes. Cool the muffin tin on a wire rack for 5 minutes. Remove the muffins to the rack and continue to cool them for 5 more minutes before serving.

2014 Zsu Dever

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