Lunch today was leftover frozen chili with some freshly baked vegan corn muffins! My favorite part about these are the whole corn kernels that are baked into each muffin!
Vegan Corn Muffins
vegetarian, vegan, dairy-free, peanut-free, tree nut-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free
Preheat oven to 375*F. In a blender, blend together flax seed, soy milk, and 1/2 cup corn. In large bowl mix together remaining corn kernels, applesauce, and oil. Add blended mixture to bowl. In a separate bowl, combine cornmeal, spelt flour, sugar, sea salt, turmeric, baking powder, and baking soda. Add wet mixture to dry and gently fold until moistened. Pour batter into lined muffin pan and bake for about 25 minutes or until toothpick inserted into muffins comes our clean.
This is the first time I’ve ever cooked with spelt flour. According to Bob’s Red Mill, spelt is “a non-hybrid primitive relative of our present day wheat that dates back more than 9,000 years. Spelt has a unique nutty flavor and because of its high water solubility, its vital nutrients are quickly absorbed into the body.” Spelt flour can be used as a substitute to any recipe calling for wheat flour.
As always, I was thoroughly impressed by Bob’s Red Mill products and the delicious corn muffins that came of them!
This was the perfect lunch for Chicago’s sub-zero winter weather!