Best 3 Vegan Corn Muffins Recipes
Vegans seeking a delectable and hearty snack need look no further than these vegan corn muffins. Bursting with the natural sweetness of corn, these muffins are a delightful treat that can be enjoyed for breakfast, lunch, or as an afternoon snack. Their moist and fluffy texture, coupled with their enticing golden-brown exterior, makes them an irresistible choice for those following a plant-based diet. Whether you're a seasoned vegan baker or a novice cook, this article will guide you through the necessary steps to create these delectable vegan corn muffins, ensuring a delightful culinary experience.
Here are our top 3 tried and tested recipes!
VEGAN CORN MUFFINS
Make and share this Vegan Corn Muffins recipe from Food.com.
Provided by VegSocialWorker
Categories Quick Breads
Time 35m
Yield 6 small muffins, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Prepare muffin tins by either spraying with non-stick spray or using cupcake liners.
- Place tofu, maple syrup, water and oil in a blender and process until smooth. Set aside.
- Place the remaining ingredients in a medium mixing bowl, and stir together until well combined.
- Pour the blended wet mixture into the dry ingredients and mix just until the dry ingredients are moist. The batter will be stiff.
- Immediately spoon the batter into the prepared muffin tins and bake for 20 to 25 minutes.
- Gently loosen the muffins and turn over onto a drying rack or other place to cool. Cover muffins with a clean tea towel and let them rest for 5 minutes. This will keep them from developing a hard crust.
- Enjoy!
Nutrition Facts : Calories 253.5, Fat 5.8, SaturatedFat 0.5, Sodium 535.5, Carbohydrate 48.5, Fiber 3.9, Sugar 16.2, Protein 4.4
VEGAN CORN MUFFINS
Steps:
- For the Corn Muffins: Preheat oven to 350 F. Lightly spray a muffin tin with cooking spray. Measure out the milk and add the apple cider vinegar to it, then set aside to curdle. In a medium mixing bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center and add in the milk, oil and applesauce. Stir together the wet ingredients in the well. Then mix the wet and dry together just until the dry ingredients are moistened, being careful not to overmix. Fold in the corn kernels. Fill each muffin tin most of the way with batter. Bake for 18 to 22 minutes. Tops should feel firm to the touch and a knife inserted through the center should come out clean. Remove from oven and when cool enough to handle (usually 10 minutes or so), transfer muffins to a cooling rack to cool the rest of the way.
VEGAN CORN MUFFINS
A small, fast batch of muffins that's the perfect size for a couple. Crisp outside, moist inside with a light texture.
Provided by ASTROPHE
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners.
- In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon batter into prepared muffin tins, filling each about halfway.
- Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 31.3 g, Fat 5.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 317.7 mg, Sugar 4.6 g
Tips:
- Use fresh or frozen corn kernels: Fresh corn kernels will give you the best flavor, but frozen corn kernels can also be used. If using frozen corn kernels, thaw them before using.
- Use all-purpose flour or a gluten-free flour blend: This recipe is versatile and can be made with either all-purpose flour or a gluten-free flour blend. If using a gluten-free flour blend, be sure to use one that is specifically designed for baking.
- Use dairy-free milk and butter: This recipe is dairy-free, so be sure to use dairy-free milk and butter. Almond milk, soy milk, and coconut milk are all good options for dairy-free milk. Vegan butter or coconut oil can be used instead of dairy butter.
- Add your favorite mix-ins: This recipe is a great base for adding your favorite mix-ins. Try adding chopped fresh herbs, grated vegetables, or even crumbled tofu. Get creative and make it your own!
- Bake until a toothpick inserted into the center comes out clean: This is the best way to tell if your muffins are done baking. A toothpick inserted into the center of a muffin should come out clean when the muffins are done.
Conclusion:
These vegan corn muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or a snack. They are packed with flavor and nutrients, and they are sure to be a hit with everyone who tries them. So next time you're looking for a delicious and satisfying vegan snack, give these corn muffins a try!
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