These vegan cornbread muffins from Everyday Vegan Eats by Zsu Dever do not crumble. They are light and buttery and taste delightfully of corn, as any cornbread should. Serve these for breakfast with maple syrup or with chili, slathered with a little vegan butter. These are equally good sweet or savory. If desired, you can substitute whole-wheat pastry flour for the unbleached all-purpose flour. Use soy-free vegan butter and milk to make these muffins soy free.
Vegan Cornbread Muffins
- 3 tablespoons vegan butter, as needed
- 1 cup fresh or frozen corn kernels, thawed if frozen
- 1 cup plain unsweetened vegan milk
- 1 tablespoon apple cider vinegar
- 3 tablespoons packed brown sugar
- 2 tablespoons applesauce
- 1 cup unbleached all-purpose flour
- 3/4 cup medium-grind cornmeal
- 1 teaspoon sea salt
- 2 teaspoons double-acting baking powder
- 1/4 teaspoon baking soda
- Preheat the oven to 400°F. Prepare a 12-muffin tin by generously greasing 10 of the tins with vegan butter.
- Combine the thawed corn, milk, vinegar, sugar, and applesauce in a blender. Blend for 10 seconds to break up the corn kernels. Set aside.
- In a medium bowl, combine the flour, cornmeal, and salt. Sift in the baking powder and baking soda. Whisk to combine.
- Make a well in the middle of the flour mixture and add the milk mixture. Fold together gently to combine; do not overwork the batter.
- Transfer 1/4 cup batter to each of the 10 buttered muffin tins. Bake until they are light golden brown and a toothpick inserted in the center of the muffin in the middle tin comes out clean, about 15 minutes. Cool the muffin tin on a wire rack for 5 minutes. Remove the muffins to the rack and continue to cool them for 5 more minutes before serving.
Makes 10 muffins
From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.