Sunday, February 9, 2014

The Best Vegan Corn Muffins

I've been finding lots of excuses to make these corn muffins lately--baked beans, chili, split pea soup and barbecue tempeh.  They are perfect for the budget minded chef, and if you're lucky, you could find some of the ingredients, like flour, locally.

BlueBird Farms sells a variety of grains

I created this muffin recipe, and when I made it I forgot to add the oil.  I realized it after I'd popped them in the oven--the absolute worst time to realize an omission, but it didn't seem to make any difference in taste and texture.  It was only a few tablespoons of oil, but now I leave the oil out when I bake them.  

Don't use cupcake papers to line the muffin tins because the batter seriously sticks and they can be hard to remove.  I made these corn muffins with papers the first time I made them and discovered what a disaster that is. A good portion of them stuck to the papers.  Even adding two tablespoons of oil, didn't make much difference.  These muffins just stick to papers. 

Remember to oil the muffin tins before baking and be sure to let the muffins sit for 5 minutes after baking and before removing from tins.

Without papers the sides get more caramelized.    

These muffins, like all muffins, are best served warm.

Real food looks best in color, don't you think?  

Try these muffins, they're perfect in the morning and so good with baked beans or soup in the evening.

The Best Vegan Corn Muffins
(Makes about 9 muffins)

1 cup coconut, soy or almond milk
2 teaspoons fresh lemon juice
I cup unbleached flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground flax seeds
1 tablespoons water
1/4 cup maple syrup

1. Preheat oven to 350F.  Lightly oil muffin tins.  Combine lemon juice and coconut milk and set aside.

2. Sift together: flour, cornmeal, baking powder and baking soda.  In another bowl mix together flax seeds and water until frothy.  Use a mixer or a hand blender for this.   Mix with maple syrup and coconut milk.  

3. Combine wet and dry ingredients and stir until just moistened.  This batter is more like a cake batter than a cookie dough.

4. Fill muffin tins no more than 3/4 full.  If any tins are empty, add two tablespoons of water to them before baking.  Bake for 30 minutes or until golden brown on top.  Allow muffins to cool for 5 minutes before removing from the tins.

1 comment:

Miz Helen said...

Hi Debra,
Hope you friend is doing much better. Your Vegan Corn Muffins will be a big hit with my Vegan granddaughters. Give Finn a hug! Thank you so much for sharing with Full Plate Thursday and hope you have a great week!
Come Back Soon!
Miz Helen