Vegan Polenta Corn Muffins

I found this recipe when I was looking up a Polenta recipe for muffins because that’s what we had at home at the moment. It was a great find! The muffins were slightly crisp on top and just the right amount of corn flavor and touch of sweetness. It taste like the biscuits of cornbread. We love having this for breakfast. The recipe was adapted from https://muffintop.wordpress.com/2010/10/29/polenta-cornbread-a-happy-mistake/amp/ . I made the recipe dairy and egg free because Olivia is allergic.

Today I made it with cornmeal instead of Polenta because that’s what we had this week. The Polenta gave it a nice texture and bite. The cornmeal is smoother. Both great and pretty much fail-proof (since I’ve made this a million times successfully as well). This batch made 36 mini muffins. I had it with coffee in my favorite mug! I feel like everyone should have an inspiration mug. It was part of my inspiration to start a blog this year!

Ingredients

1 cup cornmeal (or polenta)

1 cup flour

1/2 cup sugar (or 1/3 cup if you don’t want it as sweet)

3 tsp baking powder

1 tsp salt

1/2 cup olive oil

2/3 cup ricemilk with 1tbsp vinegar or lemon juice (which is pretty much dairy free buttermilk)

2 snack size cups apple sauce (we always have this in bulk at home for snack or days the kids aren’t feeling well)

Oil or butter to grease the pan (I used mini muffin liners today)

Steps

1-Mix all the ingredients well. Mixture should be less thick than a typical pancake batter.

2-Grease mini muffin pans or scoop batter into liners.

3-Preheat oven to 400F and bake for 12-15 minutes. It’s ready when the toothpick comes out clean.

Enjoy plain or have it with a side of chili, butter or sour cream !

Do you have a favorite way to make cornbread/ muffins?

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