This vegan corn recipe is super easy to whip up! These corn muffins really make for a hearty meal when served with a split pea soup or serve with a tofu scramble and tempeh “bacon” for a Saturday or Sunday morning vegan grand slam.
I made these over the holidays, the savory version with sage and walnuts, and ate them all week long. Take it over the top and enjoy with a little Earth Balance Buttery Spread. Double yum!!
1 cup corn meal
1 cup flour
4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1 cup almond milk
1/4 cup oil
1 tablespoon ground flaxseed
3 tablespoons water
1 tablespoon finely chopped fresh sage or ½ teaspoon dry sage (optional)
3/4 cup chopped walnuts (optional)
– Preheat oven to 400 degrees.
– Mix together the first 5 ingredients – corn meal, flour, baking powder, salt and sugar.
– In a separate bowl, mix the remaining ingredients together. Add to the above mixture and mix together quickly, just until blended. Spoon into greased muffin pan.
– Bake for 20 to 25 minutes.
Makes 12 muffins.
For the holidays or a for savory flavor any time, add the sage and chopped walnuts.
Did anyone else over indulge over the holidays? If so, what took you over the edge? I’m drinking lots of green juices to get my eating back in balance. Drop a comment below! Would love to hear from you! 🙂