Breads, Breakfast, Sides, American, Vegan
12 muffins
- 150 g all purpose flour
- 150 g yellow cornmeal
- 40 g light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- .75 tsp salt
- 240 ml soy milk or almond milk
- 1 tbsp apple cider vinegar
- 150g vegan butter
- 285 g whole sweet corn kernels canned, drained
- 2 medium carrots
- 100 g vegan cheese, slices or grated
- Preheat the oven to 180°C. Grease a muffin tray
- Peel and finely grate the carrot, if using sliced cheese cut into small cubes.
- Sift all purpose flour into a mixing bowl and add the yellow cornmeal, light brown sugar, baking powder, baking soda and salt. Mix together.
- Add the apple cider vinegar to the soy milk and set aside to curdle.
- Add the vegan butter to a microwave safe bowl. Microwave in 30-second intervals bringing it out to stir every 30-seconds until the butter is melted.
- Add the soy milk and apple cider vinegar mix to the melted butter and whisk together.
- Pour the wet ingredients over the dry ingredients and mix into a batter. Don't overmix.
- Add in the canned whole sweet corn kernels (drained), grated carrot and half of the cheese and fold them into the batter.
- Divide the batter evenly between the muffin partitions of your prepared muffin tray and top with the remaining cheese.
- Bake for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Allow to cool for a few minutes before removing them from the muffin tray and placing them onto a wire cooling rack to cool completely.