Insert corny pun here.

Quesadilla with a corn muffin

In my pre-vegan days I’d baked a savoury muffin or two, but they all involved cheese and sometimes ham. This was my first vegan savoury muffin attempt, and I think I may just have found another reason to hang out in the kitchen.

Corny pun muffins

1/2 C soy milk
2 t apple cider vinegar
2 C SR flour
1 t baking powder
1 T nutritional yeast
2 t egg replacer
pinch cayenne
pinch salt
1 C cornmeal
4 T vegetable oil
1 t liquid smoke
420mL can creamed corn

Preheat oven to 190 C/ 375 F.
Mix together soy milk and vinegar with a fork. Put aside until begins to curdle.
Mix together dry ingredients in a large bowl, stirring until well-combined.
Fold in remaining ingredients, mixing until just combined. Spoon into lightly oiled muffin tin and bake for 25 minutes or until cooked in centre.
Makes about 16 muffins.

P.S. I adapted and seriously re-jigged the Sweet Potato Corn Bread recipe from How it all Vegan, making it savoury and substituting creamed corn for the sweet potato. They turned out ever so slightly dry to eat straight from the oven, but serving them with a little Nuttelex or even relish/salsa would make them damn near perfect.

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