These vegan corn muffins are bursting with whole corn kernels and are made with olive oil for a moist, crumbly, melt-in-your-mouth texture.
In any event, this all happened because I did a lot of muffin baking in a single weekend. I kinda needed to. Sunday was a doozy. These muffins were the highlight. I’d planned on making some super special dinner-type thing to share with you guys, but then on Saturday night I got swarmed by wasps. Actually, it was dark out, I stepped into the passenger seat of my boyfriend’s car (after declining his offer to pull the car up so I didn’t have to navigate through a bunch of overgrown brush), shut the door, and felt a few sharp pains in my foot before realizing what was going on. I’d stepped in a nest and brought them into the car with me. This all ended with me running down the street screaming, discarding shoes and sweater along the way.
Sunday I spent with a bunch of swollen stings and a Benadryl hangover. I was pretty useless and thought some baking was the ticket to soothe my soul. I had a few ears of fresh summer corn and decided some vegan corn muffins would be nice. The one bump along the way was this:
I was going to tell you guys that these muffins were so good, they busted my oven. That seemed a little silly once I woke up from all the Benadryl, and besides, the oven just ended up needing a few screws replaced. I was initially pretty upset and disoriented when I went to open the oven, expecting to see my beautiful, fluffy corn muffins, but got a lovely view of the interior metal panel instead. I also ended up removing the muffins a few minutes earlier than I would have liked, because I was afraid I wouldn’t be able to get them out at all otherwise. So, if I had my way they’d be a bit more golden brown on top.
I’m glad to say that the day was saved by the fact that these were the best corn muffins I’ve ever tasted, slightly underbrowned or not. They were soft, moist and crumbly. Just sweet enough. Everything a corn muffin should be, and vegan to top it all off. I had a few scallions and just a bit of Daiya shreds, so I added these to just a couple of the muffins. They were great. The plain ones were great as well. Crunchy vegetables, hot peppers, maybe even some beans…whatever your favorite cornbread complements are, throw them on in to your batch of vegan corn muffins.
I had some amazingly sweet fresh corn to use, but if you want to make these when fresh corn isn’t as readily available, I see no reason why frozen wouldn’t work. If you can get your hands on some good fresh corn, please do. It gives these muffins the nicest little bit of crunch.
As for what to serve your vegan corn muffins with, I’ve got that covered. I’ll get back to you with the details in just a couple of days.
Vegan Corny Corn Muffins
- 1 cup whole wheat pastry flour or all purpose
- 1 cup corn meal
- 1/4 cup sugar
- 2 1/2 tsp. baking powder
- 1/4 tsp baking soda
- 1/4 tsp. salt
- 1 cup milk of choice + 1 tsp. vinegar
- 1/4 cup vegan margarine melted
- 1 tbsp. ground flax seeds whisked together with 3 tbsp. milk of choice, allowed to sit for about ten minutes
- 3 tbsp. olive oil
- 1 1/2 cups about 2 ears worth fresh cut corn kernels (could sub frozen)
- Optional: stir ins such as shredded cheese (vegan or dairy), scallions, your favorite crunchy veggies
- Preheat oven to 400.
- Coat 12 muffin cups with cooking spray or line with papers.
- In large mixing bowl, mix first six ingredients (up to salt).
- Add in liquid ingredients (up to olive oil) and stir just until mixed. Fold in corn kernels.
- Divide batter evenly among muffin cups. Bake 15-18 minutes, or until lightly browned on top and springy to touch.
- If topping with some vegan cheese, sprinkle during last 3-5 minutes of baking.
Adapted from Smitten Kitchen.