I love bread, and can’t imagine a nice dinner of pasta, stew, or chili without it. Sometimes though, plain bread feels a little… stale. Have you ever wanted to step outside the breadbox and serve something a little different? Maybe even surprise your guests? Have you ever considered muffins?
I’m not talking about the sweet berry filled kind found on breakfast tables. No, these corn muffins are savory, with flavours of garlic, chili, and (vegan) cheese. They pair up deliciously with soup, salad, and chili. I found that that their flavour improved overnight, making for a great afternoon snack.
I sprinkled a little cheese on the top of the muffins, but don’t think I would do it again, as I prefer how they look without it. Also, unless your liners are parchment, I would forgo them and just grease your muffin tin. The muffins have a tendency to stick to the paper liners when they are warm.
Corn Muffins with “Cheese”
3/4 cup Whole Wheat Pastry Flour
1 cup Corn Flour
1/2 cup Corn Meal (medium)
1 tbsp Baking Powder
1 tbsp Nutritional Yeast
1 tsp Salt
1/2 tsp Chili Powder
1/8 tsp Garlic Powder
1 cup Non-Dairy Cheddar “Cheese”, shredded (I used Daiya)
1 1/4 cups Non-Dairy Milk
1/4 cup Canola Oil
2 tbsp Ground Flaxseed
6 tbsp water
Preheat oven to 400°F and prepare muffin tin.
Stir together wheat flour, corn flour, corn meal, baking powder, nutritional yeast, salt, chili powder, garlic powder, and cheese. Set aside.
Mix together milk, oil, flaxseed, and water until thoroughly combined. Add to dry ingredients and stir until just combined.
Divide batter evenly between the muffin cups, and bake for 20-25 minutes. Serve warm.
Makes 12 muffins.