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Vegan Corn & Jam Muffins | The Full Helping
4 from 2 votes

Vegan Corn & Jam Muffins

Author - Gena Hamshaw
Yields: 12 muffins

Ingredients

  • 2 cups (240 g) unbleached, all-purpose flour
  • 1 cup (140 g) fine or medium grind cornmeal (substitute corn flour: see note)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/4 cups (10 oz) soy, almond, oat, or cashew milk
  • 2 teaspoons white vinegar, apple cider vinegar, or lemon juice
  • 2/3 cup (128 g) cane sugar
  • 8 tablespoons (112 g) vegan butter, melted (or 1/3 cup vegetable oil + 2 tablespoons cold water)
  • 3/4 cup raspberry jam (or another jam of choice)

Instructions

  • Preheat your oven to 350F and spray or lightly grease a 12-muffin baking pan.
  • In a large mixing bowl, whisk together the flour, cornmeal, baking powder and soda, and salt.
  • In another mixing bowl, add your plant milk and vinegar. Allow them to sit for a minute. Then, stir in the sugar and melted butter (or oil and water). Stir these wet ingredients together, then add them to the dry ingredients. Fold everything together with a spatula until just evenly mixed (a few clumps are OK).
  • Fill your muffin pan about 2/3 of the way with the batter. You'll need enough batter remaining to add a tablespoon on top of each muffin when you finish. Top each partially filled muffin container with a scant tablespoon of jam. Finally, top the jam with another tablespoon (or so) of batter. The muffin pan should be 3/4 full when you're done.
  • Bake the muffins for 22-24 minutes, or until light golden brown and with set tops. Transfer the muffins to a cooling rack and cool for at least 20 minutes before enjoying. Muffins can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 6 weeks.

Notes

If you use corn flour, be aware that it's more absorbent than corn meal, so you'll need a little extra liquid in your batter. Add an extra 2-4 tablespoons of plant milk to the 1 1/4 cups listed. The batter should be easily scoopable but not liquidy/pourable. 
In place of all-purpose flour, you can use a gluten-free flour blend that you trust.