Small batch corn muffins make only four for the small family or quick meal, and are eggless, dairy-free and vegan as well.
Small Batch Corn Muffins
By Sue Lau | Palatable Pastime
Small batch corn muffins is my recipe of the day with the blogging group Muffin Monday. We blog together once a month on the last Monday putting our recipe dev skills to creative use. Stacy at Food Lust People Love does the hosting and takes care of the coding for us- we just love her, AND her recipes.
I have been toning down my baking with the current health situation.
Usually I pass along my extra baking to our family and friends but that is difficult right now. So just being the two if us here, I want to keep the batch size small.
This recipe makes four, giving us two each, which is perfect.
As the egg needs to be divvied- and also seeing how eggs are in short supply – I decided to omit it altogether and use a wonderful vegan option, which is chia seed. Mix with a little water, wait until it thickens, then stir it in.
The only odd sort about it is it marks the batter as if a little bit of poppy seed has been added (if you look close at the photos, you can see the dark spots), but it tastes fine.
I also omitted my favored buttermilk to make these solidly vegan, and grabbed my husband’s carton of coconut-hemp milk which also works great.
And then like a regular smart aleck, I split these open and schmeared them with butter and honey (not vegan at all). But while I enjoy vegan food, I am not vegan per se, so I can do that.
The muffins are still vegan for your ethically vegan friends, family, and self (but if you’re already a vegan you know that.)
These looked a little cracked on top but I can assure you they were not dry, and held together with no crumbling.
It is just something going on from the egg replacement. It’s fine. I’ve seen cracks in cornbreads that did include eggs, so as long as the end result is great, don’t worry about it.
Muffin Monday
- Banana Oatmeal Muffins from Zesty South Indian Kitchen
- Beer and Cheese Muffins from Passion Kneaded
- Flourless Banana Peanut Butter Muffins from Food Lust People Love
- Pancake and Sausage Muffins from Making Miracles
- Small Batch Corn Muffins from Palatable Pastime (You are Here)
- Sourdough Cranberry Muffins from Karen’s Kitchen Stories
- Waffle Muffins from A Day in the Life on the Farm
Small Batch Corn Muffins
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Small Batch Corn Muffins
Small Batch Corn Muffins
Equipment
- muffin tin
Ingredients
- 1/3 cup cornmeal
- 1/3 cup all-purpose flour
- 1-1/2 tablespoons organic sugar
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon chia seed mixed with 1 tablespoon water
- 1-1/2 tablespoons vegetable oil
- 1/3 cup unsweetened coconut-hemp milk
Instructions
- Mix wet and dry ingredients separately then combine.
- Divide into 4 greased muffin tins.
- Bake at 400F for 15-20 minutes.
Notes
Like that it only make 4 muffins. We are overflowing with food here as well. I have a hard time cooking for only a few.
The cracks on top are what give the muffins character! Well done scaling back to four muffins, Sue. It’s all very well to keep baking but who can eat it all! (And my freezer is already pretty full.)
My freezer space is suddenly very valuable. The icemaker is on the fritz and I don’t want a repairman in here. But I have a few trays occupying additional space. Plus I grabbed up some extra ground beef when I finally saw it (for Burger Month) so I know what you mean about freezers being full!
Such a timely post – smaller batches, omitting dairy – love this! They look wonderful. And butter and honey sound absolutely mandatory when you’re making cornbread.
I usually take my baking overflow to work but now I’m working from home and there are only two of us. Small batch is a great idea.
I like the idea of making 4 muffins. I need to try your recipe as my kids won’t like corn muffins. But we do. This scaling of recipe is wonderful looks delicious though.