These Homemade Corn Muffins made with Fresh Corn are so easy to make however extremely scrumptious. I counsel serving them heat with a little bit of vegan margarine and honey (or a vegan different). We made these as minis, however they work completely as a regular muffin as effectively. If you want a bit extra taste, be at liberty so as to add gentle inexperienced chili’s and even jalapenos. Let me present you the best way to make them.
Ingredients wanted to make this recipe
To make this recipe, you’ll want the next elements. They embrace:
- All Purpose Flour
- Sugar
- Almond Milk
- Sweet Corn, you possibly can used canned or frozen, defrosted
- Baking Powder
- an Egg, or vegan different equal to 1 massive egg
- and Salt
How to make Homemade Corn Muffins made with Fresh Corn
I wish to whisk the dry elements collectively, then add the corn, almond milk and egg. Stir till effectively mixed. If you enable this combination to sit down for a couple of minutes, you’ll begin to see the baking powder react and the batter thicken and rise.
I exploit a small cookie scoop to portion the batter into these mini muffin cups. Be certain to fill them solely 3/4 full or they may bake over the sides of the muffin paper.
Give the pan a faucet to permit the combination to settle into the muffin papers.
Bake the mini muffins at 400 levels for 7-10 minutes or till a toothpick inserted comes clear. Allow too cool within the pan for five minutes earlier than eradicating to a rack to chill utterly.
As talked about above, I wish to serve these heat with vegan margarine and both honey, or a vegan honey different. There are some actually nice choices on the market.
Did you make my Homemade Corn Muffins made with Fresh Corn? Leave a remark beneath and let me know what you thought.
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Homemade Corn Muffins made with Fresh Corn
Homemade Corn Muffins made with Fresh Corn
Ingredients
- 3/4 c Fresh Corn Canned or Frozen (defrosted)
- 3/4 c All Purpose Flour
- 1/4 c Sugar
- 1 1/2 tsp Baking Powder
- 1/8 tsp Salt
- 1/4 c Almond Milk
- 1 massive Egg OR VEGAN ALTERNATIVE
Instructions
-
Preheat oven to 400 levels and line mini muffin pans with mini cupcake paper liners.
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Whisk collectively the dry elements, then utilizing a spatula, fold within the corn, almond milk and egg (or replacer). Allow to sit down for a couple of minutes to permit the baking powder to activate.
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Using a mini scoop, divide the batter between the muffin liners filling 3/4 full.
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Bake for 7-10 minutes or till a toothpick inserted comes out clear.
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Cool for five minutes then take away to a rack to chill utterly.
