Monday, October 15, 2012

Vegan Corn Muffins with Jalapeño Bits

Midterms are over which means I can get back in the kitchen and not feel guilty for procrastinating. 

These corn muffins spoke to me the minute I saw them on Kathy's blog. I love a good corn muffin. Especially with some veggie chili, delish and perfect for the crisp fall days we've been having here in New York. 

These took all of 10 minutes to put together and turned out fantastic. I enjoyed one straight out of the oven, and then crumbled another on top of some homemade veggie chili. Perfection. 

I improvised a bit because I didn't have certain ingredients, so here is my slightly adapted version of Kathy's recipe

I also cut the recipe in half because no one who lives alone needs 12 corn muffins lying around, tempting her. 

Vegan Spelt Corn Muffins 
Makes 6
1/2 cup spelt flour
1/2 cup corn meal
1/3 cup flax milk, or any non dairy milk
1/4 cup apple sauce

1/4 cup maple syrup
1/4 cup vegan butter, melted
pinch of salt
1/2 tsp baking powder
pinch of baking soda
1 Tbsp nutritional yeast
1/4 cup chopped pickled jalapeños 

Preheat the oven to 375 degrees. Mix the dry ingredients. Then add the wet ingredients. Scoop the batter into greased muffin tins. Bake for 25 minutes of until a toothpick inserted comes out clean, and the tops are golden brown. 

These muffins are just sweet enough without being overwhelmingly so; however, if you prefer your corn muffins on the savory side, I'd halve the maple syrup amount. 

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