Corn muffins. Delicious, delicious corn muffins. I love corn muffins. Especially when they’re cake-y and not crumbly and dry. These corn muffins have a soft, almost cake-like texture and they are subtly sweet with just the perfect hint of that savory taste that’s reminiscent of breakfast. I’ve seen similar versions made with bacon and I was going to incorporate tempeh bacon into the mix, but it’s really not necessary. This was just enough. If you like butter and jam on your toast, you’ll probably like these. All I know is that I made six, and I ate three in one sitting and three later that day. I feel no shame. No shame.
Although I’m not super impressed with how the sprinkled cheese looks on top (because if you don’t cover Daiya in the oven it doesn’t get all gooey) they still taste fabulous and the flax seeds give it a nice speckled look! If you want, you can make an aluminum foil tent to cover them while they’re in the oven and see if that works to make the cheese all gooey-like on top, or you can simple put all the cheese in the muffin. Again, it doesn’t matter, these are so delicious no matter what you do! Serve these up with your next batch of tofu scramble or chili, or just whip ’em up for your next on-the-go breakfast — I like mine with a little Earth Balance Butter. Either way, I’m sure they’ll put a smile on your face. This recipe is a standard corn muffin recipe, feel free to improvise with different flavors!
(makes 12 standard muffins)
1 cup cornmeal
1 cup unbleached all purpose flour
1/3 cup organic sugar
3 tsp baking powder
1/8 tsp salt
1 flax egg (1 tbsp ground flax seed + 2 tbsp water)
8 tbsp Earth Balance Buttery Sticks, melted and cooled at room temp (or 1/2 cup canola oil)
1 and 1/4 cup almond milk
4 – 5 scallions, finely chopped
1 cup Daiya Vegan Cheese Shreds (Pepperjack flavor, can use Cheddar)
Place a rack at the center of the oven and preheat the oven to 350 F. Lightly spray a standard 12 cup muffin tin with canola oil, or line with paper cupcake liners.
First, make the flax egg by whisking together the ground flax seeds and water. Set aside to thicken.
In a large bowl combine the cornmeal, flour, sugar, baking powder, and salt. Set aside.
Next, whisk the almond milk and cooled Earth Balance butter into the flax egg. Pour this mixture into the dry ingredients and combine well. Fold in the scallions and half of the Daiya cheese shreds.
Fill each muffin cup about 3/4 of the way full and top each with some of the remaining cheese. Bake for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool for 5 minutes and serve warm.