Vegan Corn Muffins
These Vegan Corn Muffins are slightly sweet, moist, and full of corn flavor with the addition of whole corn kernels. They are the perfect accompaniment to your bowl of chili or soup, or to enjoy with your vegan barbecue.
Servings: 12 muffins
Calories: 129.5kcal
Ingredients
- 1 tablespoon ground flax seed
- 3 tablespoons hot water
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 1 cup cornmeal
- 1 cup whole wheat pastry flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup maple syrup
- ¼ cup applesauce
- ¾ cup corn kernels
Instructions
- In a small cup or bowl, mix together the ground flax seed and hot water. Allow to sit for several minutes to form a gel.
- In another small bowl, stir the apple cider vinegar into the soy milk and set aside.
- In a medium bowl, whisk together the cornmeal, whole wheat pastry flour, baking powder, and salt.
- Add the flax seed mixture, maple syrup, and applesauce to the soy milk and stir. Pour this mixture into the bowl of dry ingredients and stir just to combine. Fold in the corn kernels. Pour the batter into a 12 cup silicone muffin pan or an 8 inch square baking pan lined with parchment paper. Bake at 400°F for 15 minutes for corn muffins, or 25 to 30 minutes for cornbread.
Nutrition
Serving: 1muffin | Calories: 129.5kcal | Carbohydrates: 26.8g | Protein: 3.4g | Fat: 1.4g | Sodium: 232mg | Fiber: 1.9g | Sugar: 4.9g | Vitamin A: 85.42IU | Vitamin C: 0.48mg | Calcium: 102mg | Iron: 1.57mg