Vegan Cornbread Muffins

Rachel Pharlain

By
@RPharlain

For a slightly sweeter, less healthy variation, I love adding another tablespoon of or so of honey.


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Rating:

Serves:

12 to 14 muffins

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 1/2 c
stone ground cornmeal, finely ground
1 c
fresh corn kernels
1/2 c
white whole-wheat flour
1/2 c
unsweetened apple sauce
2 Tbsp
honey
1
jalepeño, seeded and diced
1/2 tsp
baking soda
1/2 tsp
salt
2 Tbsp
nutritional yeast
1 c
almond milk or soy milk
1 Tbsp
1 tablespoon of lemon juice

Directions Step-By-Step

1
Preheat the oven to 350 degrees. Get a muffin tin. Use liners or grease with canola oil.
2
Combine the cornmeal, flour, baking soda, and salt in a medium bowl.
3
Place 1 tablespoon of lemon juice in a liquid measuring cup and add the almond milk or soy milk until the amount reaches 1 cup. Let the mixture sit for 5 to 10 minutes until the milk begins to look curdled. Mix together.
4
In a small bowl, mix together the milk, applesauce, and honey. Add the wet ingredients to the bowl of dry ingredients. Stir until they combine.
5
Stir in the corn, jalapeño, and nutritional yeast. Spoon batter into the muffin tin, filling each muffin cup.
6
Bake at 350 degrees for 20 minutes or until an inserted toothpick or knife comes out clean. For more healthy and delicious recipes check out <a href="onemedical.com/">One Medical's</a> free <a href="onemedical.com/...a>.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Rice/Grains
Regional Style: Asian
Dietary Needs: Vegan
Other Tag: Quick & Easy