Best 3 Vegan Corn Muffins Recipes
**Vegan Corn Muffins: A Delightful Treat for Every Occasion**
Indulge in the irresistible goodness of vegan corn muffins, a culinary delight that tantalizes taste buds with its moist, fluffy texture and bursts of sweet corn flavor. These muffins are not just a delectable treat but also a healthier alternative to traditional corn muffins, catering to vegans, those with dietary restrictions, and anyone seeking a plant-based indulgence. With their golden-brown exterior and tender crumb, these muffins are perfect for breakfast, brunch, snacks, or as a side dish to complement your favorite meal. Dive into the world of vegan corn muffins and explore a collection of delectable recipes that cater to various preferences and dietary needs.
The first recipe introduces a classic vegan corn muffin that embodies simplicity and delivers a timeless flavor. Made with pantry staples like cornmeal, flour, and plant-based milk, this recipe yields tender, moist muffins that are sure to become a household favorite. For those seeking a gluten-free option, the second recipe offers a delightful twist with its combination of cornmeal, almond flour, and tapioca flour. These muffins are equally light and fluffy, showcasing the versatility of vegan baking.
If you're craving a savory treat, the third recipe presents a unique take on corn muffins with the addition of roasted red peppers and sun-dried tomatoes. These savory muffins pack a flavorful punch and can be enjoyed as a snack, appetizer, or even a main course paired with a crisp salad. Last but not least, the fourth recipe caters to those with a sweet tooth, incorporating sweet corn, blueberries, and a hint of maple syrup for a delectable muffin that's perfect for a sweet breakfast or dessert.
No matter your dietary preferences or taste, the world of vegan corn muffins offers something for everyone. These recipes provide a delicious and satisfying way to enjoy the goodness of corn, while embracing a healthier and compassionate lifestyle.
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
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
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.
Tips:
- Use fresh corn kernels. Fresh corn kernels give the muffins a sweet, juicy flavor. If you don't have fresh corn, you can use frozen or canned corn, but the muffins won't be as flavorful.
- Don't overmix the batter. Overmixing the batter will make the muffins tough. Mix the batter just until the ingredients are combined.
- Bake the muffins at a high temperature. Baking the muffins at a high temperature will help them rise and brown properly. Bake the muffins at 400 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool before serving. Let the muffins cool for at least 5 minutes before serving. This will help them to set and firm up.
Conclusion:
These vegan corn muffins are a delicious and easy-to-make breakfast or snack. They're perfect for using up fresh corn, and they're also a great way to get your kids to eat more vegetables. With their sweet, juicy flavor and tender texture, these muffins are sure to be a hit with everyone who tries them!
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