Hey Bakers! Corinne here. So Jen has inspired me once again to try something new in the kitchen. This week, I’m resisting the urge to go to the grocery store again and just using what I have on hand to feed myself and my family.

I’ve been pleasantly surprised by how wonderful the meals have been and how my cupboards and fridge have been clearing out! (Jen talks about this in episode 7 of our podcast about organizing our kitchens.)

One evening, I surveyed the fridge and pantry and landed on making soup. I had leftover rice,  a few veggies, and a couple cans of garbanzo beans. I knew we needed something to pair the soup with, so I decided to make a batch of cornmeal mini-muffins. (My mini-muffin tin is here.)

The recipe made 24 mini muffins and my family of five not only finished their bowls of soup, but we polished off the entire batch of muffins! I hope they’re a hit in your home too. This recipe also works for 12 regular-sized muffins

-Corinne 🙂

Print Recipe

Corn Mini Muffins (Vegan)

These muffins are just the right amount of sweet and they pair perfectly with soup, chili, salad or on their own as a quick snack!

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Course

Muffins

Prep Time

15 minutes

Cook Time

25 minutes

Servings

mini muffins MetricUS Imperial

Ingredients

• 2 tbls ground flax seeds (or other egg replacer equal to 2 eggs)
• 6 tbls water
• 1 cup cornmeal (medium grind works well)
• 1 cup spelt flour (or other flour, such as white or whole wheat pastry)
• 1/4 cup brown sugar (or other sugar, such as white or coconut)
• 4 tsp baking powder
• 1 tsp salt
• 1 cup non-dairy milk
• 1/4 cup applesauce
• 1 tbls olive oil (or grapeseed, canola, or vegetable oil )

Course Muffins Prep Time 15 minutes Cook Time 25 minutes Servings mini muffins MetricUS Imperial Ingredients 2 tbls ground flax seeds (or other egg replacer equal to 2 eggs) 6 tbls water 1 cup cornmeal (medium grind works well) 1 cup spelt flour (or other flour, such as white or whole wheat pastry) 1/4 cup brown sugar (or other sugar, such as white or coconut) 4 tsp baking powder 1 tsp salt 1 cup non-dairy milk 1/4 cup applesauce 1 tbls olive oil (or grapeseed, canola, or vegetable oil )

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

Instructions

1. Preheat oven to 425 F.
2. In a small bowl, mix ground flaxseed and water. Set aside.
3. In a medium or large bowl, mix dry ingredients.
4. Add the remaining wet ingredients into the ground flaxseed mixture and whisk until combined.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Grease a mini or regular-size muffin pan.
7. Fill each muffin cup 3/4 of the way full.
8. Bake 20-25 minutes. Tops of muffins should be firm to touch. Toothpick should come out clean.
9. Wait 5 minutes before removing muffins from pan. Enjoy!

Recipe Notes

• This recipe makes approximately 12 regular-sized muffins.