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.
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Mieka Marie Hodson
[email protected]These muffins look so delicious!
Dola Akter
[email protected]This is a great recipe for beginner bakers.
Hridoy Gamer
[email protected]I can't wait to try this recipe!
Muhammad Moosa
[email protected]These muffins are the perfect fall comfort food.
Ms Allamim
[email protected]I'm making these muffins right now and they smell amazing!
Mdjakir Ahmed
[email protected]Thank you for sharing this recipe! I've been looking for a vegan corn muffin recipe that doesn't use a lot of oil.
Alonzo Morales
[email protected]These muffins are so easy to make, and they're a great way to use up leftover corn.
Km Eslam Dewan
[email protected]I'm not vegan, but I'm always looking for ways to eat healthier. These muffins are a great way to get my daily dose of fruits and vegetables.
Laiqat Ali
[email protected]I made these muffins for a potluck and they were gone in minutes! Everyone loved them.
Lxrvl
[email protected]These corn muffins were a hit with my family! They were so moist and flavorful, and the vegan butter and honey glaze added the perfect finishing touch.