Savory Vegan Cornbread Muffins
With spicy hints of sage and jalapeno, and the sweetness of fresh corn in every bite, these Savory Cornbread Muffins with Fresh Corn are the perfect breakfast or brunch food. Vegan, wholegrain, and soy-free.
Servings: 12 muffins
Calories: 146kcal
Ingredients
- 1 ½ cup whole wheat pastry flour (can sub with half all purpose and half whole-wheat flour)
- ½ cup stone ground cornmeal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoon flax meal
- 1 ¼ cup nondairy milk
- 1 cup corn kernels (fresh or frozen. If using frozen, thaw first.)
- 2 teaspoon apple cider vinegar
- ½ cup vegetable stock
- ¼ cup extra virgin olive oil
- 1 tablespoon sage (or rosemary, finely chopped)
- 1 jalapeno pepper (deseed if you desire less heat. Minced.)
- Oil or cooking spray (for greasing the muffin pan)
Instructions
- Preheat the oven to 375 degrees F.
- In a bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt and flax meal.
- In a larger bowl, mix the milk and apple cider vinegar and set aside for a couple of minutes to curdle. Add the corn kernels, vegetable stock, oil, sage or rosemary, and peppers. Mix well.
- Add the dry ingredients to the wet and mix until everything's just moistened and there are no streaks of dry flour.
- Spray or lightly oil a 12-cup muffin pan.
- Divide the muffin batter into the cups of the muffin pan equally. If the tops are very uneven, smooth them a little with a spatula.
- Place in the preheated oven and bake 20 minutes or until a toothpick in the center comes out clean.
- Place on a rack to cool, unmold the muffins when the pan is cool enough to handle, and serve warm or at room temperature.
Notes
- Allow additional time for the muffins to cool enough to unmold before serving.
Nutrition
Serving: 1muffin | Calories: 146kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 366mg | Potassium: 253mg | Fiber: 3g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg