Vegan Cornbread Muffins

These cornbread muffins are savoury in taste, tender, vegan friendly and made using my homemade gluten free flour blend. They are perfect to serve during the holiday season where you can impress your guests with them!

Course Baked goods

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings people

Calories 334kcal

Author Charla

Ingredients

1 cup yellow cornmeal (160g) coarse or medium, organic if possible
1¼ cup Charla's gluten free flour (170g)
4 tablespoon raw cane sugar (48g)
1 teaspoon baking powder (4g)
1 teaspoon baking soda (4g)
½ teaspoon pink salt (3g)
2 tablespoon chives (6g)
1¼ cup almond milk (295ml)
1 tablespoon apple cidar vinegar (15g)
⅓ cup dairy free butter (78ml) melted
1 cup sweetcorn (154g)frozen or frozen
½ cup vegan cheese (56g)

Instructions

Preheat the oven to 180C/350F/Gas mark 4.
Line a muffin pan with up to 12 muffin cups and set aside (you may not fill them all).
In a large bowl, combine the cornmeal, gluten free flour, cane sugar, baking powder, baking soda, pink salt and chives.
Stir the bowl with the dry ingredients to combine.
In a jug add the almond milk along with the apple cidar vinegar.
Stir the melted butter in with the almond milk and vinegar.
Pour the wet ingredients into the bowl with the dry ingredients, in increments, using an electric hand mixer to mix until a smooth batter is achieved.
Use a spoon to evenly mix in the corn and vegan cheese.
Spoon the batter into the muffins cups.
Bake the muffins in the oven for 15-20 minutes (use a tooth pick or skewer to determine its readiness, it should come out clean when done). If the muffins brown too quickly reduce the heat to 160C/320F/gas mark 3 around the 12 minute mark.
Remove the muffins from the oven, allow to slightly cool down (until just warm) and serve accordingly.

Notes

If possible purchase cornmeal that is "organic" or "non gmo".
Use olive oil if you want to instead of melted vegan butter.
This is the link to my Homemade Gluten Free Flour Blend.
Feel free to use any grain of cornmeal (fine, medium or coarse) although I do recommend using medium or coarse.
Feel free to add more additional herbs and spices if you wish.
If you want more of a cheesey taste, add atleast ¾ cups - 1 cup instead.
Use an electric mixer to stir everything together or you will notice some lumps.
Any leftover muffins need to be stored in an airtight container for up to 3 days.
Feel free to use another neutral tasting nut milk such as Cashew Milk instead.

Nutrition