Addicted: Crack Corn Muffins
All roads lead somewhere and so it is with my recipes. A few months ago I ordered freeze-dried corn powder to use in a vegan mayonnaise recipe. I ran into this recipe on some obscure site (actually, I think it was PBS) during one of my internet searches. I started my quest for the corn powder and found that it was a key ingredient in a recipe aptly called “Crack Pie” for it’s addictive qualities. So I got my first bag of “crack”. Well the mayonnaise didn’t turn out to my liking, so I put the bag of “crack” in the pantry. But I never forgot about it.
Now it’s a few months later and Mom and I are getting ready for a trip to Kansas. I wish we could just put on our red shoes and click our heels, but it doesn’t work that way outside of Oz. Suffice it to say, the past few days have been pretty busy. Anyway, I usually slip a couple of muffins or other healthy snacks into Bruce’s lunch, so I wanted to make something before my trip to keep him on the straight and narrow. I decided to make my old faithful corn muffins because they don’t require a lot of prep or clean-up. I had some aquafaba in the fridge (left over from a chickpea blondie recipe that will be appearing soon), so I added that to the recipe. Then I got to thinking about how to get more corn flavor without adding more corn meal to my corn muffins. It’s been my experience that as I start to replace the flour in the recipe with more corn meal the muffins become dry and crumbly. And then I remembered that little bag of “crack” in my pantry. I bet that bag of gold dust would give these muffins the little something extra I was after. I added one tablespoon of the corn powder to the recipe. It was just enough to boost the corn flavor and still retain the moisture of the muffins. They’re like corn muffins on crack and I’m definitely hooked. Get yourself a bag of freeze-dried corn powder and get hooked yourself. Thanks for being Vegi-curious.
Crack Corn Muffins
1 cup non-dairy milk, room temperature (replace 3 tablespoons of milk with aquafaba)
¼ cup Earth Balance, melted
½ cup granulated sugar
1 cup all-purpose flour or whole wheat pastry flour
1 cup corn meal
2 tablespoons cornstarch
1 tablespoon freeze-dried corn powder
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Whisk together milk and Earth balance. Whisk or sift together dry ingredients, then blend in liquid ingredients.
Fill cupcake liners 2/3 of the way and bake at 400F for 20 minutes. Transfer to cooling rack, let cool for 5 minutes and enjoy while still warm.
Makes about 12 muffins.