We've been experiencing a rather cold, rainy spring here in the pacific northwest so the other night I made a big pot of vegetarian chili. It would not have been complete without a batch of warm corn muffins. Our family enjoyed these so much that I decided to share them with you. I needed to make another batch yesterday just so I could get some photos.
|Ground golden flax seeds|
The muffins are of course gluten-free, as well as egg-free, dairy-free, and xanthan-free....and still full of so much flavor! I also use flax meal to help bind them together instead of any gums, such as xanthan gum. I grind golden flax seeds in the dry container of my Vitamix but a coffee grinder works equally as well. Store any remaining ground seeds in a glass jar for up to a week in your refrigerator. I like to use golden flax seeds when making a lighter colored muffin or bread recipes but you could also use the darker variety if that is what you have on hand.
Vegan Corn Muffins
Serve these perfectly tender and mildly sweet corn muffins with your favorite chili recipe or another bean and vegetable soup. I like to use Arrowhead Mills brand of cornmeal in this recipe because it is both gluten-free and organic.
1 1/2 cups yellow cornmeal
1 cup sorghum flour
1/4 cup tapioca flour
1 tablespoon baking powder
1 teaspoon sea salt
1/4 cup ground golden flax seeds
1/2 cup hot water
1/3 cup coconut sugar
1/3 cup melted coconut oil or grapeseed oil
1/3 cup unsweetened applesauce
1 1/2 cups unsweetened non-dairy milk
Preheat oven to 350 degrees F. Oil a 12-cup muffin pan or line with paper liners.
Place the dry ingredients into a large mixing bowl and whisk together.
In a medium-sized mixing bowl, whisk together the ground flax seeds and hot water. Let them rest for about 4 to 5 minutes or until thickened. Then add the coconut sugar, oil, and applesauce and whisk again until incorporated. Add the milk and whisk again.
Pour the wet ingredients into the dry and whisk batter together for a minute or two. The batter should be a little stringy and on the thicker side.
Spoon batter into prepared muffin pan. You will fill each muffin cup to the top. I use a stone muffin pan from Pampered Chef. I don't like using any sort of non-stick cookware or bakeware. Everything I bake cooks evenly and comes out without sticking in the stone pans. These are worth the small investment! Bake for 25 to 30 minutes. Run a knife around each muffin to gently release. Cool on a wire rack. Source: www.NourishingMeals.com
Yield: 1 dozen muffins
I look forward to your feedback if you get a chance to make these! :)
Serve These Muffins With:
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