Tuesday, October 4, 2011

Vegan Applesauce Corn Muffins

I motivated one of my friends to bake. She went and bought a lot of stuff and after few months of not making anything, brought them into my place and asked if I could make use of them since she won't be using it. She gave me a big box of cornmeal. Good enough cornmeal for a pizza place if you ask me. So, you will see a lot of recipes which use cornmeal unless I lose interest in using this ingredient. I have made quite a few cornbreads. But this one which has very less fat and no eggs is the one that wins for moistness. I used the whole wheat flour which was a bit dark. If you use all purpose flour, you will get lighter color.
One year back - Cake decorating Basics - 7, Cake Decorating Basics - 8
Adapted from - allrecipes.com
Ingredients: (Makes 12 regular sized muffins)
Whole Wheat Flour - 1 cup
Stone ground cornmeal - 1 cup (I used yellow)
Salt - 3/4 tsp
Baking Soda - 1 tsp
Applesauce - 1 cup (I used regular not natural)
Agave nectar - 1/2 cup (or maple syrup or honey for a non-vegan version - See Notes)
Pineapple juice - 1/2 cup (Or any other fruit juice or milk)
Water - 1/2 cup
Canola Oil - 1/4 cup (Or more applesauce)

Method:
Preheat the oven to 350 F. Lightly grease a 12 cup muffin pan with vegetable oil spray or line with paper liners. In a bowl, whisk together cornmeal, whole wheat flour, salt and baking soda. Set aside. In another bowl, whisk together applesauce, fruit juice or milk, water, oil, agave nectar.  Dump the wet ingredients into dry and stir to combine. This muffin batter is quite thin, but that is the secret behind moist muffins that do not have much fat at all. Divide the batter between the 12 cups. It will be 3/4 full. Bake for 23 - 25 minutes or until a toothpick inserted in the center comes out clean. These are not very high rising muffins, but are very moist and flavorful. Cool in the pan on the wire rack for 10 minutes. Remove from the cups and cool on the wire rack completely. You can serve this warm or at room temperature. Serve with coffee, tea or milk for breakfast or as a snack.

Notes:
If you want to use honey in place of agave nectar or maple syrup, use less than 1/2 cup. About 1/3 cup should do. Honey is sweeter than other sweeteners.

Linking it to #AppleLove.

Enjoy.

Pin It

19 comments:

  1. The muffins look so moist and perfect. It's hard to believe that it is vegan

    ReplyDelete
  2. Cant believe its vegan, super moist muffins..

    ReplyDelete
  3. i love vegan baking! using applesauce and agave sounds amazing! totally submit this to our #applelove bloghop! round 2 :D

    ReplyDelete
  4. Healthy and delicious muffins...

    ReplyDelete
  5. Very nice. Champa, when you say regular Applesauce, do you mean sweetened or unsweetened?

    ReplyDelete
  6. Swapna,
    I used the sweetened one. I prefer that since it doesn't have to be used within a week after opening. Sugar acts like preservative.

    ReplyDelete
  7. Delicious - they look so good.

    ReplyDelete
  8. These were the most moist and delicious corn muffins I've ever eaten. Thank you so much for the recipe!

    ReplyDelete
  9. Melissa,
    Thanks for the feedback. I am glad you liked them.

    ReplyDelete
  10. Hey! Just made these this morning, in Jerusalem Israel :) Came out SO good! Thanks!

    ReplyDelete
  11. These are great! A new favourite muffin recipe! Thanks so much for posting.

    ReplyDelete
  12. I made this and it was yummy!! Have posted it on my blog. Please share your valuable comments
    http://nivedhanams.blogspot.in/2012/10/applesauce-corn-muffins.html
    Thanks
    Sowmya

    ReplyDelete
  13. I tried your recipe and loved it ! These muffins are perfectly moist, sweet and delicious. I shared the recipe on my french blog here : https://lerenardetlesraisins.wordpress.com/2017/03/01/muffins-moelleux-compote-abricots-secs-et-farine-de-mais-vegan/
    Thanks !
    Andréa

    ReplyDelete

If you have a question and you leave it as a comment, I'll surely answer the question to the best of my knowledge. Thanks for visiting.