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 ๐
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 ๐โฃ
RECIPE
Vegan Corn MuffinsEQUIPMENT
Dry Ingredients
- 1 cup cornmeal The yellow one which is also suitable for polenta with a grainy texture
- 1ยผ cup all-purpose flour
- 1 Tablespoon cane sugar
- 1ยฝ tsp baking powder
- โ tsp baking soda
- 1 tsp salt by taste
- pinch white pepper
- pinch smoked paprika
- pinch chili flakes
Wet Ingredients
- ยฝ cup olive oil
- 2 Tablespoon tahini
- 1ยฝ cup unsweetened almond milk
- 1 Tablespoon apple cider vinegar
- ยฝ 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
- 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.
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