Corn Muffins Vegan

I got the recipe for these perfect muffins, or as they are called in Hungarian, “Pogach,” from Pettio – my sister-in-law’s mom, who was a distinguished virtuoso cook in the ultra-Orthodox Jewish community of Vienna.

Originally, the recipe contained eggs and butter, but we already know that making a vegan version is easy 🙂

The magic of these muffins is in the cornmeal: it has a slightly grainy texture and a unique taste.

So I replaced the eggs with tahini and the butter with olive oil, which I think upgrades the muffins by a level or two.

Half an hour until a toothpick comes out clean, cool on a wire rack – and they are ready. Take them warm, at room temperature, or even lightly toasted – anything goes.

You can have them as a snack at any hour. They are perfect for breakfast with vegan butter, vegan sour cream, and jam.

Enjoy, and let me know how it turned out 😋❣

RECIPE

Vegan Corn Muffins

Vegan muffins with olive oil. Perfect texture and mild sweetness, with grainy corn flour and a touch of corn kernels. Great for breakfast or a snack during the day😋❣

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Servings 12

EQUIPMENT

Crown Muffin Pan

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Ingredients

  

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Dry Ingredients

• ▢ 1 cup cornmeal The yellow one which is also suitable for polenta with a grainy texture
• ▢ 1¼ cup all-purpose flour
• ▢ 1 Tablespoon cane sugar
• ▢ 1½ tsp baking powder
• ▢ ⅛ tsp baking soda
• ▢ 1 tsp salt by taste
• ▢ pinch white pepper
• ▢ pinch smoked paprika
• ▢ pinch chili flakes

Wet Ingredients

• ▢ ½ cup olive oil
• ▢ 2 Tablespoon tahini
• ▢ 1½ cup unsweetened almond milk
• ▢ 1 Tablespoon apple cider vinegar
• ▢ ½ cup corn kernels Preserved or defrosted, filtered

Topping

• ▢ 3 Tablespoon Cornmeal The yellow one which is also suitable for polenta with a grainy texture

To Serve

• ▢ Vegan butter, jam, vegan sour cream

Instructions

 

• Heat the oven to 170 degrees Celsius ) 340 F), and place the oven rack on the second lower level.
• Line a crown-shaped or a standard muffin pan with paper cuffs*
• Sift white flour into a deep bowl, add cornmeal, cane sugar, baking powder, baking soda, salt, white pepper, paprika and chili, mix well and set aside.
• In another bowl, mix well oil, tahini, milk and vinegar.
• Transfer the flour mixture and corn kernels to the wet mixture and mix until combined.
• Transfer to a mold and fill to the end. Sprinkle with cornmeal, and bake for about half an hour until a toothpick inserted in the center comes out clean.
• Remove and cool on a wire rack for about twenty minutes; remove from the pan and place the muffins directly on the wire rack to cool completely.
• You can, of course, enjoy the Muffins as is; The are great for breakfast, with vegan butter, jam, or vegan sour cream.

Notes

For a crown muffin pan use small paper cuffs – 3.5 cm bottom.

For a standard muffin pan use larger cuffs (No. 4)

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