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Vegan Corn Muffins

January 21st, 2009 Madhuram Posted in Food Blog Events, Muffins/Cupcakes, Vegan Baking | Print This Recipe | 21 Comments »

Vegan Corn Muffins

Boston Market’s corn bread is my favorite and I’ve always wanted to bake something similar at home. I found a corn muffin recipe in The Taste of Home Baking Book, submitted by one of it’s reader Barb Marshall. I love The Taste of Home magazine and especially this baking book because the recipes work like a charm. Nothing can go wrong. I’ve seen a couple of recipes for corn muffin, but this one was very simple and easy to veganize also. These muffins can be prepared in no time. A nice accompaniment for vegetarian chili or some hot vegetable soup. My son also liked these muffins.

Ingredients
All purpose flour 1 cup
Yellow cornmeal 3/4 up
Sugar 3 tablespoons
Baking powder 2 teaspoons
Salt 1/2 teaspoon
Ener-G egg replacer (in place of 1 egg) 1.5 teaspoon
Water 2 tablespoons
Milk (I used unsweetened soy milk) 1 cup
Vegetable oil (I used canola oil) 1/4 cup

Yield: 8 muffins

Procedure 1 Preheat oven at 400F/200C for 15 minutes. Grease muffin cups with shortening.

2 In a large bowl combine the flour, cornmeal, sugar, baking powder and salt.

3 In a blender/food processor add Ener-G, water, milk and oil. Blend it thoroughly, for about 3 minutes.

4 Stir into the dry ingredients just until moistened.

5 Fill the muffin cups 2/3rds full.

6 Bake for 16-18 minutes or until a toothpick comes out clean.

7 Cool for 5 minutes before removing from pan to a wire rack.

My Notes 1 I don’t have any complaints with this recipe. The only thing I wish I had done was spreading the batter in the 8 muffin cups evenly in the first go itself. I had some batter remaining after filling the cups initially, so distributed it again among the 8 cups. So what happened was after baking there was this extra top on the muffins. Not a big deal, but the corn muffins would have looked perfect and smooth on the top (just like the picture in the magazine) if I had done it the other way.

2 Adding some fresh/frozen corn kernels to the batter would be nice too.

3 This is a general baking tip. I have found that greasing baking sheets/pans with shortening works better than using a non stick spray. Non stick spray leaves burn marks on the sheets while shortening does a clean job.

This is my 2nd entry for the Egg Replacement Event – Egg Replacer Powder hosted by me.

This also goes to Sunshine Mom’s FIC – Yellow.

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21 Responses to “Vegan Corn Muffins”

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  1. 21
    Sandhya Says:
    August 18th, 2010 at 1:22 am

    Thank u Madhuram.. I have got my Ener -G from US.. my lovely brother picked it for me….
    Do sneak a peek at my space whn time permits…

    Cheers
    Sandhy

    That’s great Sandhya. Will surely drop by.

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