adapted from Babycakes : The Cookbook.
these muffins are fluffy, golden brown and just the right kind of sweet. adding pan roasted corn to the batter ups the sweetness and makes these even more toothsome. honey makes these acceptable for cheatin' vegans, but animal-friendly agave works just as well.
GF[V] Corn Muffins
makes 12 standard muffins
.75 C Bob's Red Mill GF Flour Blend
.5 C corn starch
.5 C corn meal (not coarse ground)
2 t baking powder
1 t baking soda
1 t xanthan gum
1 t kosher salt
1 t apple cider vinegar
2/3 C non-dairy milk, measured over the apple cider vinegar
.5 C canola oil
1/3 C honey
1/3 C applesauce (unsweetened)
2 t vanilla extract
.75 C frozen corn, cooked in a hot, barely oiled, pan until a bit browned on every side
Preheat oven to 325 F. Oil a 12 cup standard muffin tin and set aside.
Whisk together the dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients til homogenous. Stir the wet mixture into the dry, whisking til combined. If using, fold in roasted corn.
Portion batter into prepared pan and lightly brush or spray muffin tops with oil. Bake 20-23 minutes, until a toothpick inserted into the center comes out clean and/or the internal temperature is at or above 180 F. Cool in pan 15 minutes. Unmold and cool completely on wire rack.