So apparently my desire for a more diverse diet for Vegan Mofo, actually means a more diverse selection of muffins. I even considered trying 20 new vegan muffin recipes for October. When I shared that idea with Zoey's dad he said: "that's a lot of muffins"... and then quickly followed that comment with "not that I'd complain!" Luckily we have neighbors who loved to share in our baked treats and with the weather still warm here, there are always plenty of people outside to feed muffins.
But enough about that an on to easy cornbread muffins. Now that I am getting a little more time to myself I find myself reading through cookbooks again and I stumbled across Saving Dinner: The Vegetarian Way. Not everything in the cookbook is vegan, but lots of things are and several of the dishes suggest cornbread muffins on the side. This morning I woke up wanting black beans and salsa for breakfast (leftover strange pregnancy breakfast craving I guess) and I thought that cornbread muffins would make a nice addition. The cornbread recipe in the book isn't vegan- but it is now with a few easy substitutions.
I made a half batch because 1) Zoey's dad informs me that he doesn't like cornbread muffins, and 2) We don't really need a dozen cornbread muffins between the two if us.
Easy Cornbread Muffins (Adapted from Saving Dinner the Vegetarian Way)
Makes 12 muffins
Ingredients:
1 cup cornmeal
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
2 Tablespoons ground flaxseed
3/4 cup non-dairy milk (I used oat milk because it is what we had)
1/2 cup of maple syrup
4 Tablespoons applesauce (I used this instead of oil)
6 Tablespoons water
Directions:
1. Allow Zoey to sniff the cornmeal:
2. Mix dry ingredients together.
3. Add wet ingredients.
4. Mix everything together until everything is combined (but don't over-mix)
5. Bake at 375 degrees for 15 minutes (This is how long I cooked a 1/2 batch, you may a few more minutes if you are making a full batch)
6. Allow muffins to cook for 1-2 minutes before pulling them out of the tin.
These muffins were pretty good, especially considering how easy they were to throw together. Even Zoey's dad came out to the kitchen when he smelled them cooking and asked if he could have some. Every time I make something like this from scratch, I am surprised that I ever bought mixes. Making things from basic ingredients really isn't as hard as I always thought it would be.
So here was my breakfast this morning- the cornbread made it feel like a special treat!
9 comments:
These sound wonderful!
Meh, who says that you can't have beans and salsa for breakfast. Right? :-)
They look perfect, I love cornbread and corn muffins.
I like step #1, it looks like it's a very important part of the recipe! :-)
They look and sound wonderful. Thanks for sharing. will give them a try.
Definitely loving the idea of all muffins all the time. Those cornbread muffins look great!
Ooooh Muffin-tastic.
I guess the cornmeal met with Zoeys approval. LOL!
I am drooling!!!!!!!!!!! I have a real weakness for muffins.
How is that beautiful family of yours?
Cornbread muffins with beans and salsa sounds like an awesome breakfast to me. Where I grew up that would be called a "cowboy breakfast". :-)
Wow, you and Zoey have been cooking up a storm! I've missed reading about your culinary adventures!
Again, these muffins look delicious. I've doctored plenty of cornbread muffins using a mix, but I've never tried to make them from scratch. I believe you've inspired me to try!
FYI, did you know that like applesauce pumpkin puree is also a good substitute for oil?
I love the concept of your blog.
Step 1 of the cornbread directions, Priceless.
I want a kitty sooo bad!!!
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