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
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Daniel LaVergne
[email protected]I've made these muffins several times now and they always turn out perfect. They're a family favorite!
Imas GB
[email protected]These muffins are a great way to get your kids to eat their vegetables. My kids love the sweet corn flavor.
Minstrel Paul
[email protected]I made these muffins for a potluck and they were a huge hit. Everyone loved them and asked for the recipe.
Rinnah Achieng
[email protected]These muffins are a great way to use up leftover corn. I always have a bunch of corn left over after summer barbecues and this is a great way to use it up.
Dinna Gray
[email protected]I love that these muffins are vegan and gluten-free. It's so hard to find good recipes that meet my dietary restrictions.
Azharazhar Azharazhar
[email protected]These muffins are so easy to make, even my kids can help. They love helping me measure the ingredients and mix the batter.
Baba Lawati
[email protected]I've made these muffins several times now and they always turn out perfect. They're a staple in my kitchen.
gift ezekiel
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Liam Sandoval
[email protected]I'm not a vegan, but I love these muffins. They're so moist and flavorful, I don't even miss the eggs or butter.
monica simson
[email protected]I made these muffins with whole wheat flour and they were still delicious. They're a great way to get some extra fiber in your diet.
kedibone bapela
[email protected]I added some chopped jalapenos to the batter for a little bit of spice. They turned out great!
Bob Standfield
[email protected]These muffins are a great way to use up leftover corn. They're also a delicious and healthy snack.
Rafa Marin
[email protected]Delicious! I love the sweet corn flavor and the moist texture. I will definitely be making these again.
Cain Zindoga
[email protected]These are the best corn muffins I've ever had, vegan or not! They're so moist and fluffy, with a perfect balance of sweetness and corn flavor.
nancy wolfe
[email protected]I was skeptical about trying a vegan corn muffin recipe, but I was pleasantly surprised. These muffins are so moist and flavorful, I couldn't tell they were vegan.
Dodi Alani
[email protected]These muffins are so easy to make and they're absolutely delicious! I love that they're vegan and gluten-free, so I can enjoy them without feeling guilty.
Salah Uddin
[email protected]I've tried many vegan corn muffin recipes, but this one is by far the best. The muffins are moist and fluffy, with a perfect balance of sweetness and corn flavor. A new family favorite!
Md Evaidul
[email protected]These corn muffins are amazing! I made them for a brunch party and they were a hit. Everyone loved them, even my picky eater kids.