Differences

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--- rosemary_sundried_tomato_cornbread_muffins [2024/07/25 09:24] – karin
+++ rosemary_sundried_tomato_cornbread_muffins [2025/06/11 09:41] (current) – karin
@@ Line 5: / Line 5: @@
   * 1 c. cornmeal
-  * 1 c. [[https://www.amazon.com/gp/product/B00HGIQJV8/|gluten-free flour]]
+  * 1 1/2 c. [[https://www.amazon.com/gp/product/B00HGIQJV8/|gluten-free flour]]
-  * 4 t. baking powder
+  * 2 t. baking powder
-  * 2 t. smoked paprika
+  * 3/8 t. baking soda
-  * 1 t. salt
+  * 1 t. smoked paprika
+  * 1/2 t. salt
   * 1/2 c. sundried tomatoes, chopped
   * 1/4 c. rosemary (whole leaves, not chopped)
-  * 1 c. almond milk
+  * 3/4 c. oat milk
-  * 1 T. cider vinegar
+  * 3/4 c. coconut milk plain yogurt
-  * 1/4 c. unsweetened applesauce
+  * 3/8 c. canola oil
-  * 1/4 c. olive oil
+  * 6 t. [[https://www.amazon.com/Namaste-Foods-Egg-Replacer-Ounce/dp/B016EMSCTS|gluten free egg replacer]] (equivalent to 1 egg)
+  * 6 T. water
   * 1 can of corn, drained
 ===== Directions =====
-  * Preheat oven to 350 degrees F.
+  * Preheat oven to 400 degrees F.
-  * Mix together the dry ingredients (cornmeal, gluten-free flour, baking powder, smoked paprika, salt) in a large mixing bowl. Add the chopped sundried tomatoes and the rosemary. Stir to coat.
+  * Mix together the dry ingredients (cornmeal, gluten-free flour, baking powder, baking soda, smoked paprika, salt) in a large mixing bowl. Add the chopped sundried tomatoes and the rosemary. Stir to coat.
-  * Mix together the wet ingredients (almond milk, cider vinegar, applesauce and olive oil) in a large measuring cup. Add to the dry ingredients and stir until just combined. Add in the drained corn and stir to combine.
+  * Mix together the wet ingredients (oat milk, coconut milk yogurt, canola oil, egg replacer and water) in a large measuring cup. Add to the dry ingredients and stir until just combined. Add in the drained corn and stir to combine.
-  * Pour batter into muffin tins lined with muffin papers and bake for 15-20 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.
-===== Notes =====
-  * You can make this not gluten-free by using either whole wheat or white flour in place of the gluten-free flour.
-  * I've made this recipe before, but with just as a basic cornbread. It came out pretty much exactly as I wanted. My only critique is it's a little salty tasty in my opinion, so I would cut down the salt in this recipe to 1/2 t. next time. I had my doubts about a whole teaspoon of salt; should have listened to my gut.
-  * This is my first time making this basic recipe as a gluten-free recipe. I liked how they turned out -- they are softer than corn muffins often are, maybe because of the gluten-free flour, but also maybe because I only baked them for 15 minutes.
-  * I made this with almond milk this time because that is what I had, but normally I would make this for the ale with rice milk because it's very neutral and allergen-friendly.
 ===== Source =====
-  * chocolatecoveredkatie: [[https://chocolatecoveredkatie.com/vegan-cornbread-recipe/|Vegan Cornbread]]
+  * 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 sundried tomatoes, corn and rosemary.
-  * Yield: 17 muffins
+  * Yield: 19 muffins
 {{tag>type:muffin type:gluten-free type:vegan type:sugar-free ingredient:corn ingredient:rosemary}}