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Vegan Corn Muffins
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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.
| Vegan Corn Muffins Recipe |
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- 1 cup All purpose flour
- 3/4 up Yellow Cornmeal
- 3 tablespoons Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1.5 teaspoon Ener-G Egg Replacer (in place of 1 egg)
- 2 tablespoons Water
- 1 cup Milk (I used Unsweetened Soy Milk)
- 1/4 cup Vegetable Oil (I used Canola Oil)
- Preheat oven at 400F/200C for 15 minutes. Grease muffin cups with shortening.
- In a large bowl combine the flour, cornmeal, sugar, baking powder and salt.
- In a blender/food processor add Ener-G, water, milk and oil. Blend it thoroughly, for about 3 minutes.
- Stir into the dry ingredients just until moistened.
- Fill the muffin cups 2/3rds full.
- Bake for 16-18 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
- 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.
- Adding some fresh/frozen corn kernels to the batter would be nice too.
- 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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Wow the muffin looks so yummy.
Love taste of home books and mags too. Corn bread and muffins looks yum!
Wow Corn muffin looks amazing..
Welcome to my blog and thanks Ashwini.
Amazing and delish.I am a regular visitor to the tasteofhome site.This is lovely and perfect.Thanks for the tip about shortening for greasing.Will come handy in future.
I think you can also send it to FIC:Yellow.
Sweatha, thank you very much for reminding FIC, will send it definitely.
Looks awesome, I have been wanting to try using the ener-g egg replacer but haven’t had a chance yet, your perfect looking corn muffins make me want to try it soon !
You can try it Usha, 3 out of 4 recipes turned out good. As I have mentioned in my chocolate zucchini cake, the key is beating the energ powder and water thoroughly in a blender until it’s foamy.
I wish i could grab one now
Sure Cham.
Superb photo.
Thanks Amma.
looks yummy and very inviting…
…. i’ve become sort of addicted to ur blog these days…. log in atleast once everyday to see whats new 
… good job!!
Thank you so much.
I love corn muffins and these look so fluffy!! Nice one!
Me too Kalai, I like the texture cornmeal gives. Thanks.
Hi, the muffins look so perfect. The colour is awesome, being vegan too!
Thanks Shreya.
They look yummy! May I ask what that Ener-G exactly is that you are substituting the eggs with??
Thank you Katarina. Ener-G is the brand name for egg replacer powder which is a blend of potato starch, tapioca starch and leaveners. Check here for more details.
Madhuram, these look so mellow yellow and beautiful! Your pictures are getting ‘a professional cook’ look too:), and I simply trust the Madhuram brand now! Thanks for the tasty muffins!
Thanks to my husband for the wonderful pictures. He is the official photographer.
Hi how are you? Its great to have an exclusive website like yours.I enjoy browsing through it weekly.please can you email your eggless corn muffin,eggless pecan and carrot cake recipes to me. With great love and appreciation. Penny.
Welcome to my blog Penny. Sent you an email.
Hi Madhuram
I liked the recipe and will try it out sometime. I wanted to know about the calories for one corn muffin.
Let me see if I can find it out.
You can easily find out the calories in one muffin. Go to nutritiondata.com and go to MY RECIPES and enter the ingredients of the recipe and number of servings, and it automatically calculates it. I’s a great tool!
Wow! That’s wonderful. I’ll check it out immediately.
hi madu,
i tried to find the ENER-G egg replacer in dubai and couldnt find it. what can I add instead of it in your recipies.help.
Hi Maryam, in this particular recipe you can try 1 tablespoon of vinegar and 1 teaspoon of baking soda in place of 1 egg. You can also try flax seed meal substitution. I can’t simply tell one replacement for EnerG, it depends on the recipe, the flavors going in etc. For the vegan apple cake (for which I have used EnerG) you can try with unsweetened applesauce and 1/4 teaspoon of baking soda.
You are right …spray does make it brown…I used medium ground yellow cornmeal…which was difficult for kids to eat…will try with a softer cormeal next time !
hi ..First time here.. .loved your concept of eggless baking I am slowly getting into this baking spree…
What is Ener -G?? I live in London.. Dunno wot ingredient is it?
I have got one more query… wot is the difference between plain flour & all purpose flour?? i hardly find all purpose flour in tesco’s ..
do reply when time permits..
Cheers
Sandhya
Hi Sandhya, EnerG is an egg replacement powder made with potato/tapioca starch and leaveners. It is vegan. Check for its availability in any health food stores or organic aisle of regular supermarkets. Also check this link. http://www.ener-g.com/Articles/ArticlePage.aspx?pageId=445
When Googled I found that plain flour and all purpose flour is one and the same.
1 Egg can be replaced with this:
1 tbsp lightly ground flax, just enough to break the skins is all that is needed really. I grind myself in a mortar and pestle as fresh is always best! The pre-ground flax meals have lost some of their nutritional value.
Then soak for ten minutes in 2-3 tbsp warm water, stir once or twice. Water will become thick and slimy like the white of an egg.
In recipes where I don’t care if flax seeds are present I add the whole mixture but you can also strain out seeds and simply add the liquid.
Thanks for the info Hannah.
Egg free is good and I appreciate the recipes, but can you make this gluten free? I was wondering if I could use corn flour instead of APF?
Ruth, I have very little experience with gluten free baking. There are plenty other blogs concentrating in gluten free baking; just Google and you should be able to find a lot of recipes. Meanwhile you can check a couple of gluten free cookie recipes I have in my blog.
Brown rice flour and cornmeal chocolate chip cookies: http://www.egglesscooking.com/2009/12/21/gluten-free-cookies-chocolate-chip/
Brown rice flour and oat flour chocolate chip cookies: http://www.egglesscooking.com/2010/03/04/oats-brown-rice-flour-chocolate-chip-cookies/
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.
Hey Madhuram,
Wanted to make this, however wanted to replace EnerG. Shall i use
white vinegar or flax seed meal for this one?
Please advice..
I think you can try flax seed powder instead of EnerG.
I’m glad that everyone liked the picture of the muffins, but to be honest the comments regarding the photo are not helpful for someone visiting the site and looking for a delicious muffin recipe. I can see what the picture looks like, but I don’t know what it tastes like. Review as to the actual taste of the muffins would be much more helpful and worth reading.
I can understand what you are trying to tell Erin. This being a food blog and not a recipe site gets comments from other food bloggers who may not necessarily try the recipe. You may have to fish in for the actual reviews. We are trying to make it easy for people to just see the reviews. Your patience is appreciated.
I tried this recipe tonight, it really was a nice change. It was easy, didn’t mess up the whole kitchen, and tasted nice. For texture on top, I’d add cornmeal sprinkled over the tops next time. It was about an 8/10, I’d say. But that’s good! I had the Ener-g replacer on had as my husband’s allergic to eggs. And being a person who usually dislikes store-bought corn bread/muffins, this was really yummy!
Thanks for giving it a try Tiffany.