Vegan Corn Muffins

Madhuram — Wed, 21 Jan 2009 09:29:00 +0000

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.

Cornmeal Dumplings/Kozhukattai – Your Recipe Rocks!

Madhuram — Wed, 23 Jul 2008 19:19:46 +0000

When Jayasree posted Cornmeal Kozhukattais, I had to try it out because I always like the idea of using American ingredients in our Indian cooking. (Example: Zucchini Daal, Grits Pongal, Grits Adai). I had bought cornmeal to prepare bread, but somehow did not even get close to finding an eggless cornmeal bread recipe.

I tried the recipe with 1 cup of yellow cornmeal, which is available in the baking aisle in the US. I got 12 dumplings for this measurement. Next time I’ll be sure to use another cup of cornmeal, because it was so tasty. Thank you very much for the recipe Jayasree, your recipe rocks!

My Notes1. It’s exactly the arisi upma kozhukattai recipe which is very famous in all South Indian households, but we are just substituting cornmeal instead of coarse raw rice and toor daal powder. So you can either follow her method of making these or use any other method which you are already aware of.

For instance, I don’t add whole red chillies and green chillies while seasoning. Instead I grind coconut, cumin seeds, green chillies and red chillies (as per taste) into a coarse powder and add it while the water is boiling. This gives a nice aroma and flavor to the steamed balls. For this kozhukattai you can also omit the toor daal and use cornmeal only.

2. Another point to be noted, cornmeal tends to lump quickly while adding it to the boiling water. So I had to mash it with a potato masher after removing the pan from the stove and then shaped them into oval shaped dumplings to steam it. I think we can avoid this by adding some water to the cornmeal, whisking it and then pouring this mixture in the boiling water (like preparing ragi kanji).

Dear JZ of Tasty Treats had passed me the Friendship Award a couple of days back. Somehow I lost track of it. I’m very sorry JZ. Thank you for passing me the award. I extend my frienship to all my food blogging buddies.

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Vegan Corn Muffins

Cornmeal Dumplings/Kozhukattai – Your Recipe Rocks!