Wednesday, December 10, 2008

Corn Muffins (Vegan Corn Muffins OR Cornbread)

Corn muffins are so perfect with a piping hot cup of tea, coffee, a bowl of hearty Chili or soup. The soup was ready - yummy leek-potato where broccoli was substituted for the zucchini. I was so set on making corn muffins to go with it, but alas! there was not a sign of either butter or buttermilk in the fridge. Determined not to be stymied by the absence of the dairy duo, I decided to try out some substitutions. And ........ the muffins turned out fantastic! So here is the amended recipe. Soy, rice, or nut milk may be used.

I am partial to muffins (rather than bread) as they are wonderfully crusty (no paper liners in the muffin tin), stay fresher longer, and no messy crumbly pieces to deal with either.

12 muffins or servings


1 cup Cornmeal
1 cup Unbleached flour
3 Tbsp Sugar
1 tsp Salt
1 Tbsp Baking Powder
1 cup Non-Dairy Milk, any type
3 Tbsp Oil
1 Tbsp Flax Seeds, ground fine
1/4 cup water


Preheat oven to 400 degrees F. Coat a muffin pan or 8" square cake pan with oil or cooking spray.

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

Combine the rest of the ingredients in another bowl.

Pour the liquid ingredients into the flour mixture and mix just until combined.

Spoon the batter into the prepared pan and bake for about 15 minutes or the edges are lightly browned.

Remove from oven and cool slightly before serving.

Serve hot or warm.

Store any leftovers in an airtight container at room temperature for a couple of days and reheat just before serving. Freeze for longer storage. Enjoy!!

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