It’s only November but we are having a bona fide wintery day – a perfect afternoon for making my version of the Thug Kitchen Apple “Baked” Beans to have with cornbread.
I found this highly rated recipe from Loving It Vegan.com and gave it just a couple tweaks to make it less sweet and faster to make (Lazy, impatient… yes, I’m that vegan).
The resulting cornbread muffins are delicious – super moist, tasty and a great texture.
Here’s the original recipe with my edits indicated as either strike throughs or italics.
1 heaped cup cornmeal
1 cup + 3 Tbsp all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (115g) vegan margarine or coconut oil. I used a mix of both.
½ cup 3 Tbsp brown sugar
2 Tbsp maple syrup
1 flax egg (that is 1 Tbsp ground flax and 3 Tbsp water stirred together until it makes a brown snot)
1 cup non-dairy milk (I used unsweetened almond milk)
1 Tbsp (15ml) apple cider vinegar
1 15oz (425g) can whole sweet corn drained and rinsed.
Preheat the oven to 400 degrees fahrenheit (200 degrees celsius).
Sift all the dry ingredients except the corn and brown sugar together in a mixing bowl. And I’m serious about the sifting part – don’t skip this step or you’ll get weird, fizzy, salty bits of baking soda and baking powder in your muffins.
Add the apple cider vinegar to the soy milk and set aside.
In a very small pot melt the vegan margarine and/or coconut oil with the brown sugar and maple syrup. Do not do this step in the microwave – it’s too easy to have a painful and messy accident with superheated fats and sugars. The stovetop method is slow and safe.
Make a well in the dry ingredients. Add the oil-sugar mixture, the flax egg and the milk and vinegar mixture. Stir to combine everything, but don’t over stir. Add the canned corn and stir to incorporate.
Grease a mini-muffin tin and add the batter – about 2 heaping tablespoons per muffin cup.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.