Vegan Corny Corn Muffins
Prep Time
5 mins
Cook Time
18 mins
Total Time
23 mins
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.
Servings: 12
Ingredients
- 1 cup whole wheat pastry flour or all purpose
- 1 cup corn meal
- ¼ cup sugar
- 2 ½ tsp. baking powder
- ¼ tsp baking soda
- ¼ tsp. salt
- 1 cup milk of choice + 1 tsp. vinegar
- ¼ 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 ½ 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
Instructions
-
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.
Recipe Notes
Adapted from Smitten Kitchen.