Small Batch Corn Muffins

palatablepastime

6 years ago

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.