Corn Muffins - Gluten Free, Cheatin' Vegan

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

optional:
.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.

Lori's Zucchini Bread - Vegan

This bread has been in the family for quite some time now, and the end of summer seemed a good time for veganisation. That, and I was jonesing for the deliciously moist and sweet top crust.



3 C AP flour
1.25 t baking powder
1 t baking soda
1 t cinnamon

2 C sugar
2/3 C oil
1 t salt

6 T flaxseed meal
.5 C water
1 T vanilla
.25 C non-dairy milk

2 C finely shredded zucchini

Preheat oven to 350ºF. Coat two 9 x 5-inch loaf pans (preferrably glass) with non-stick cooking spray.

Sift together the dry ingredients and set aside. Whisk together the flaxseed meal and water in a small bowl and set aside.

Cream together the oil, sugar and salt until lighter in color and somewhat fluffy. With mixer on low speed, beat in the flaxseed mixture, vanilla and milk. Add the dry ingredients and beat until combined. Add the zucchini and beat 1 minute on medium-low speed.

Divide mixture evenly between prepared pans and bake, 40-60 minutes, until golden brown and a cake tester inserted in the center comes out clean. Cool 10 minutes in pans before removing to a wire rack to cool completely.



The mixing method described above works just fine; however, I've been using another method I brought home from work. Once I determine the legality of sharing it, I shall.