Boston Market's corn bread is my favorite and I've always wanted to bake something similar at home. I found a corn muffin recipe in The Taste of Home Baking Book. Later traced the recipe on the website too.
As I have mentioned in the blog a couple of times before, I love that website because all the recipes work like a charm. Nothing can go wrong.
I've seen a couple of recipes for corn muffin, but this one was very simple to follow and easy to veganize also. These muffins can be prepared in no time. I have used Ener-G egg replacer in place of the 1 egg in the original recipe.
Also I used non-dairy milk to make vegan corn muffins. I would rather prefer using rice milk or almond milk instead. You can also use buttermilk instead of milk to make very moist corn muffins.
Corn muffins are a good accompaniment for vegetarian chili or some hot lentils and vegetable soup. Everyone at home loved these muffins!
If you tried this Vegan Corn Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Corn Muffins Recipe
Ingredients
- 1 cup All purpose flour
- ¾ up Yellow Cornmeal
- 3 tablespoons Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 1.5 teaspoon Ener-G Egg Replacer (in place of 1 egg)
- 2 tablespoons Water
- 1 cup Milk (I used Unsweetened Soy Milk)
- ¼ cup Vegetable Oil (I used Canola Oil)
Instructions
- Preheat oven at 400F/200C for 15 minutes. Grease muffin cups with shortening.
- In a large bowl combine the flour, cornmeal, sugar, baking powder and salt.
- In a blender/food processor add Ener-G, water, milk and oil. Blend it thoroughly, for about 3 minutes.
- Stir into the dry ingredients just until moistened.
- Fill the muffin cups ⅔rds full.
- Bake for 16-18 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
My Notes
- I don't have any complaints with this recipe. The only thing I wish I had done was spreading the batter in the 8 muffin cups evenly in the first go itself. I had some batter remaining after filling the cups initially, so distributed it again among the 8 cups. So what happened was after baking there was this extra top on the muffins. Not a big deal, but the corn muffins would have looked perfect and smooth on the top (just like the picture in the magazine) if I had done it the other way.
- Adding some fresh/frozen corn kernels to the batter would be nice too.
- This is a general baking tip. I have found that greasing baking sheets/pans with shortening works better than using a non stick spray. Non stick spray leaves burn marks on the sheets while shortening does a clean job.
This recipe has been updated and republished from the 2009 archives.
Jill says
I actually made it without egg or egg replacer and it came out very moist and tasty . Really would have liked to post a pic.
Madhuram says
That's awesome, Jill. If you are interested you can email it to me and I will attach it to this comment.
Jill says
Going to make this , but don’t have egg replacer would my muffin be the same . Will let you all know when I’m done , muffins are my favorite for breakfast.
Madhuram says
Sorry, Jill couldn't reply immediately. Looks like you got it done. Thanks for the feedback.
Alvina says
I just made these -- delicious! I wanted a dozen so I one-and-a-halved the recipe. (realized afterwards I forgot the salt but we didn't even notice!). Also, for the corn meal -- we dry our sweet corn and then I grind it in my blender -- it makes the BEST corn bread!! So that is what I used for the corn meal. It doesn't grind as fine as store bought corn meal so you get some teeny-tiny chunks bursting with corn flavor!! I used unsweetened vanilla flavored almond milk. They were light and fluffy -- maybe fall apart a little easier than ones baked with eggs -- but not enough to be a problem. Anyway, thanks for sharing this great recipe!!
Madhuram says
You're very welcome, Alvina. Your method of using dried and blended corn just amazes me. I will try it too. Do you use a dehydrator to dry the corn or just air dry it for a day or two?