Gluten Free & Vegan Corn Muffins
Posted by ♦***Admin--Dia***♦ on May 14th, 2011. Filed under: Casein Free, Dairy Free and Vegan, Vegetarian, Wheat and Gluten Free.
I’ve had a lot of people email me asking where my corn muffin/bread recipe is. It is actually on the link I provided on my “Pancake Day” post, but you had to scroll down a bit to see it. I thought it be a good idea to make a post just about these corn muffins though.
My favorite thing to eat growing up was corn muffins. I remember walking down to the corner bagel shop in South Philly, which my father ran, and always asking for a corn muffin toasted without butter. 
The best part about it was I got them everyday for FREE. When I changed my diet a few years ago I was delighted to learn that cornmeal is already gluten free, so all I needed to do to tweak the recipe was add rice flour. I should stress that you must use coarse cornmeal, not fine cornmeal. If you use fine cornmeal your muffins will collapse and turn mushy and not taste as good. Coarse cornmeal is easy to find at any supermarket and is usually a lot cheaper than you would expect!
You can also use this recipe to make cornbread. All you need to do is switch to an 8 inch pan.
1 cup cornmeal
1 cup rice flour
3/4 cup vegan spread
3/4 cup caster sugar
3/4 cup soy milk
2 tsp gluten free baking powder
1 tsp baking soda
2 EnerG egg replacers
Sift the rice flour and combine with the cornmeal, baking powder and soda.
In a separate bowl mix together the milk, vegan spread and egg replacers.
Slowly add the liquid mixture to the dry mixture and stir with a wooden spoon no more than 15 rotations. This ensures the muffins will not be coarse.
Pour batter into a 12 muffin tin tray.
Bake at 180°Celsius (355° Fahrenheit) for 20 minutes.
© 2011 Cooking With Dia. Designed by Dia Designs for Cooking With Dia
May 14th, 2011 at 1:07 am
You did a great job, you always do. They look so good!
May 14th, 2011 at 2:16 am
Hi Dia!!! Thanks for steering me to these Corn Muffins. I absolutely love the notion of using rice flour. Now why have I not thought of that before?
Thank you so much for sharing…It’s so nice to “see” you churning out fabulous recipes again…
May 14th, 2011 at 10:58 am
I am a weight conscious person, and really chose the recipe with low in fat but high in fiber. I am thankful that there are food blogger that really contribute such delicious, nutritions recipe like this. Keep it up.
May 14th, 2011 at 1:01 pm
Thank you! I hope to start cooking more often again!
June 27th, 2011 at 4:25 am
I cant wait to make these corn muffins for my afternoon snack!!
What a brilliant blog you have, Im so impressed
Really fabulous recipes
June 28th, 2011 at 4:55 pm
Thank you Vanessa! I make these so often for my snacks, it is an easy and healthy option
February 7th, 2012 at 12:38 am
~Hi! These look amazing
I have a couple questions..I cannot have rice because of the iodine content..could I use buckwheat instead? I dont typically use the egg replacer either.. can I use ground flax meal instead? Thanks!
February 13th, 2012 at 1:00 am
You can use any gluten free flour. You can use flax seed: 1 tsp and 1/4 cup of water for every egg, or another trick is to use 1 tsp of cider vinegar for a replacement. I would try the cider vinegar, as the flavor is not as dominating as flax seed.
April 9th, 2013 at 4:32 pm
[...] Sweet Corn Muffins (GF) – this recipe [...]