Go Back
Print Recipe

Corn muffins

Healthy corn muffins are a great substitute for traditional toast with your soups. This recipe is by chef Del Sroufe from Forks Over Knives.

Ingredients

  • 1 1/2 tbsp ground flaxseed flaxseed thickens liquid, so replaces traditional eggs in baking
  • 1 cup plain almond milk
  • 1/2 cup unsweetened applesauce you can stew apples to make your own
  • 1/2 cup pure maple syrup
  • 1 cup cornmeal (polenta)
  • 1 cup oat flour I put rolled oats in food processor and blitz them into flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup corn kernels

Instructions

  • Preheat the oven to 180 degrees celsius. Oil your muffin tin, unless greaseproof or silicon.
  • Soak the flaxseed in the almond milk for five minutes so it thickens.
  • Mix the applesauce and maple syrup together in one large bowl.
  • Add the soaked flaxseed to the bowl.
  • Add the polenta and oat flour bit by bit and finally the salt, baking soda and baking powder.
  • Stir gently so it is all combined. Don't overmix it.
  • Finally, stir in a cup of corn kernels.
  • Put equal amounts of batter into muffin tin, it should make 12 muffins. They don't rise very much so experiment. I made 12 from the batter.
  • Bake for 15-17 minutes, cooked when a skewer or toothpick inserted into the middle comes out clean.