Differences

This shows you the differences between two versions of the page.

--- blueberry_thyme_cornbread_muffins [2024/07/13 09:53] – [Vegan Blueberry Pecan Cornbread Muffins] karin
+++ blueberry_thyme_cornbread_muffins [2025/06/11 09:40] (current) – [Source] karin
@@ Line 4: / Line 4: @@
 ===== Ingredients =====
-  * 3/4 cup fine-medium ground cornmeal
+  * 1 cup ground cornmeal
-  * 3/4 cup masa harina (or plain corn flour)
+  * 1 1/2 cup [[https://www.amazon.com/dp/B00HGIQJV8|gluten-free flour mix]]
-  * 1/2 cup [[https://www.amazon.com/dp/B00HGIQJV8|gluten-free flour mix]]
+  * 2 t. baking powder
-  * 1 T. baking powder
+  * 3/8 t. baking soda
-  * 1/2 t. salt
+  * 3/8 t. salt
-  * 1/2 pint fresh blueberries (~1 c.)
+  * 1 c. fresh blueberries
-  * 1/4 cup fresh thyme
+  * 1/4 c. fresh thyme
-  * 1 cup rice milk
+  * 3/4 c. oat milk
-  * 1/4 c. unsweetened applesauce
+  * 3/4 c. coconut milk plain yogurt
-  * 2 t. [[https://www.amazon.com/Namaste-Foods-Egg-Replacer-Ounce/dp/B016EMSCTS|gluten free egg replacer]] (equivalent to 1 egg)
+  * 3/8 c. canola oil
-  * 2 T. water
+  * 6 t. [[https://www.amazon.com/Namaste-Foods-Egg-Replacer-Ounce/dp/B016EMSCTS|gluten free egg replacer]] (equivalent to 1 egg)
-  * 1/2 T. vanilla
+  * 6 T. water
-  * 2 T. olive oil
 ===== Directions =====
   * Preheat the oven to 400º F.
-  * Combine the dry ingredients (cornmeal, corn flour, gluten free flour, baking powder, salt, thyme) in a large bowl. Add in the blueberries and stir to coat.
+  * Combine the dry ingredients (cornmeal, gluten free flour, baking powder, baking soda, salt, thyme) in a large bowl. Add in the blueberries and stir to coat.
-  * Combine the wet ingredients (rice milk, applesauce, olive oil, egg replacer, water, vanilla) in a large mixing cup. Pour into dry ingredients and stir until just combined.
+  * Combine the wet ingredients (oat milk, coconut milk yogurt, canola oil, egg replacer, water) in a large mixing cup. Pour into dry ingredients and stir until just combined.
-  * Pour batter into muffin tins lined with muffin papers and bake for 25 minutes. Remove to a rack to cool.
+  * Pour batter into muffin tins lined with muffin papers and bake for 20 minutes. Remove to a rack to cool.
 ===== Source =====
-  * A version of my [[https://karinhowe.com/recipes/blueberry_pecan_cornbread_muffins|Blueberry Pecan Cornbread Muffins]], with thyme instead of pecans to make them more allergen-friendly.
+  * I used this [[https://bunnyswarmoven.net/sour-cream-corn-bread|Sour Cream Corn Bread Muffin]] recipe from Bunny's Warm Oven as my starting point, but made it vegan and added blueberries and thyme.
-  * Yield: 14 muffins
+  * Yield: 17 muffins
-  * Note: can also be made with gluten free oat flour instead of the gluten free flour mix (take 1/2 c. of gluten-free oats and grind them finely in a food processor)
 {{tag>type:muffins type:gluten_free type:vegan ingredient:cornmeal ingredient:blueberry}}