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. Later traced the recipe on the website too.
As I have mentioned in the blog a couple of times before, I love that website because all 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 to follow and easy to veganize also. These muffins can be prepared in no time. I have used Ener-G egg replacer in place of the 1 egg in the original recipe.
Also I used non-dairy milk to make vegan corn muffins. I would rather prefer using rice milk or almond milk instead. You can also use buttermilk instead of milk to make very moist corn muffins.
Corn muffins are a good accompaniment for vegetarian chili or some hot lentils and vegetable soup. Everyone at home loved these muffins!
If you tried this Vegan Corn Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Corn Muffins Recipe
Ingredients
- 1 cup All purpose flour
- ¾ up Yellow Cornmeal
- 3 tablespoons Sugar
- 2 teaspoons Baking Powder
- ½ 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)
- ¼ cup Vegetable Oil (I used Canola Oil)
Instructions
- 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 ⅔rds 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.
My Notes
- 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 recipe has been updated and republished from the 2009 archives.
Ruth says
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/
Hannah says
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.
Sandhya says
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.
Meena V says
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 !
maryam says
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.
Eileen says
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.
nayana says
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.
Penny doorsamy says
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.
Sunshinemom says
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.
Katarina says
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.
Shreya says
Hi, the muffins look so perfect. The colour is awesome, being vegan too!
Thanks Shreya.
Kalai says
I love corn muffins and these look so fluffy!! Nice one! 🙂
Me too Kalai, I like the texture cornmeal gives. Thanks.
Madhu says
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.
P. Vasanthi says
Superb photo.
Thanks Amma.
Cham says
I wish i could grab one now 🙂
Sure Cham.
Usha says
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.
Sweatha says
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.
Ashwini says
Wow Corn muffin looks amazing..
Welcome to my blog and thanks Ashwini.
Asha says
Love taste of home books and mags too. Corn bread and muffins looks yum! 🙂
Happy Cook says
Wow the muffin looks so yummy.