Corn Muffins – vegan

December 28, 2011

Some of my family and friends have food allergies, so I experiment a lot with gluten-free, dairy-free, egg-free, soy-free and sugar-free baking and cooking. My goal is always to have things taste so good you don’t notice anything is missing. These tasty little corn muffins are surprisingly delicious, and I don’t think you will notice the absence of more traditional ingredients.

corn muffins 1

Corn Muffins
2/3 cup rice milk, almond milk or coconut milk
1 tablespoon apple cider vinegar or lemon juice
3/4 cup gluten free baking blend (see note below)
3/4 cup stoneground cornmeal
1/4 cup corn masa (also called corn flour. Found in the Mexican section of most supermarkets)
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1/2 cup canola oil
1/2 cup sweetener: xyltitol, agave nectar or maple syrup
1/2 cup applesauce (buy the small snack-sized individual servings for ease of use)

Preheat oven to 325°F. Line a 12 cup muffin pan with paper cupcake liners.

Place milk and vinegar or lemon juice in small bowl and allow to sit for several minutes to curdle the milk.

In a medium bowl, mix together the flour, cornmeal, corn masa, baking powder, baking soda, xanthan gum and salt. Add the curdled milk, oil, sweetener and applesauce and stir until everything is well combined. Scoop into muffin cups, filling each cup about 3/4 full. Bake for about 20 minutes, until a toothpick inserted comes out clean, with no crumbs attached. Let muffins cool in pan about 5 minutes. Serve warm, or remove to a rack to cool completely.

corn muffin

Gluten-free Baking Blend:
4 cups Authentic Foods Superfine Brown Rice Flour (I highly recommend this brand. It doesn’t have the gritty texture that is common in most rice flours)
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca starch (also called tapioca flour)

Mix all ingredients together and store in an airtight container.

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{ 3 comments… read them below or add one }

Lu February 1, 2012 at 11:41 pm

YUM! Thank you, can’t wait to make these with my egg / dairy allergies. 🙂


Prem Amira March 6, 2012 at 3:16 pm

Hi Missy. Are these the delicious corn muffins we had at SunBurst two weeks ago and Sibylle called “No Nothing” muffins!?


Missy March 7, 2012 at 12:05 pm

Haha, yes they are. No dairy, no gluten, no sugar, no eggs, no soy – but delicious!


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