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–+ servings
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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
Ingredients Equipment Method Notes

Ingredients
  

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 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 1 teaspoon salt by taste
  • pinch white pepper
  • pinch smoked paprika
  • pinch chili flakes
Wet Ingredients
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

Equipment

Method
 

  1. Heat the oven to 170 degrees Celsius ) 340 F), and place the oven rack on the second lower level.
  2. Line a crown-shaped or a standard muffin pan with paper cuffs*
  3. 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.
  4. In another bowl, mix well oil, tahini, milk and vinegar.
  5. Transfer the flour mixture and corn kernels to the wet mixture and mix until combined.
  6. 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.
  7. 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.
  8. 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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