Food, Recipes

Vegan Muffin Recipes: GF Spicy Cornbread Muffins

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GF Vegan Spicy Cornbread Muffins
Flavorful, filling, and fabulous: there are few more immediate and gratifying sensations than enjoying the warm delicate goodness of a fresh corn muffin. Most people have probably tried one at some point in their lives. However, even if you’ve tried corn muffins before, I can guarantee you never experienced them quite like this before.
Warm, succulently sweet goodness followed immediately by a spicy tanginess, then as your mouth still tingles with spicy flavor, the sharp garlic and earthy notes of black pepper finish off this sensory concerto. All muffins are not created equal. Don’t get me wrong, I’ve always really enjoyed a wide array of muffins. Many are really amazing in their own ways, however, the medley of flavors your taste buds will savor upon biting into one of these, put them in a class of all their own.
Before sharing the delicious goodness that is this recipe, let me first share a few of the ingredient’s important health benefits.

Cayenne Pepper
Cayenne Pepper is great for a myriad of reasons, including, but not limited to, improving your metabolism and the circulatory system. It also helps to strengthen the cell structure of capillaries, veins, and arteries, and helps adjust blood pressure to normal levels. Cayenne pepper also assists in regulating high blood pressure, as well as helping to rid the body of the bad LDL cholesterol. It also removes toxins and promotes wound healing.

Garlic
Including garlic in your diet on a daily basis will cleanse your body of unneeded toxins. It is also a natural antibiotic. Because of its antiviral and antibacterial properties, as well as its vitamin C content, garlic can help in healing the common cold and the flu. Garlic is also a good source of vitamin B6 and vitamin C which is crucial for healthy skin, connective tissues, bones, gums and teeth. Vitamin C in it also acts as an antioxidant.

Black Peppercorn
Peppercorn can be found in a rainbow of shades: black, white, red, and green are all derived from the same plant. The varied colors are a result of being picked at different stages in the plant’s life then dried, frozen, or pickled. The black pepper used in this recipe is the one most commonly used in the US. It adds much needed flavor as well as many health benefits. Some of the benefits of pepper include easing nasal congestion, and healing stomach issues. Some studies have also suggested that black pepper can kill cancerous cells.

For an egg replacement, I chose soy flour. I used Bob’s Red Mill, although I’m sure any brand would work equally well. It only needs to be mixed with water, and very affordable.

The sweetness of the corn muffin base is really complemented by the spiciness of the cayenne pepper. If you have an aversion to spicy seasonings, I suggest either using less cayenne or sticking to the garlic and black pepper topping.

I add the seasonings only to the top of the muffins to ensue the contrast of flavors is maximized. It’s what I feel that makes these muffins simply outstanding. Follow these few easy steps and you’ll be enjoying your own in mere minutes.

GF Vegan Spicy Cornbread Muffins

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Prep Time: 05 minutes
Cook time: 12 minutes
Total time: 17 minutes
Yield: 6 muffins
Ingredients
  • 1/2 cup All-Purpose Gluten Free Flour
  • 2 tablespoons, 1 cup Water
  • 1 1/2 teapoon Soy Flour
  • 1 cup Cornmeal
  • 2 tablespoons Baking Powder
  • 2 tablespoons Coconut Sugar
  • 1 1/2 tablespoons Coconut Oil
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic
  • pinch Salt

Directions

1.) Preheat over to 400F
2.) In a medium bowl mix together soy flour (I used Bob’s) and water (two tablespoons) first.
3.) In a separate bowl, mix together the cornmeal, all purpose baking flour, baking powder, sugar, coconut oil (one tablespoon) remaining water (one cup), and salt. Add the soy flour and water mixture.
4.) Blend until the lumps dissipate, then spoon into a cupcake baking sheet. Either line with muffin/cupcake liners or grease lightly with coconut oil (1/2 tablespoon).
5.) Bake 10 to 12 minutes in the oven or until lightly golden brown.
6.) Top with pepper, garlic, and black pepper, one teaspoon each, blending together in a small bowl first. Either use a small spoon or your fingers to evenly cover the tops of the muffins.
Sweet, spicy, and savory, a delightful mixture. This really is one great tasting corn muffin recipe.
Enjoy 🙂

More vegan muffin recipes: GF Quinoa Apple Cinnamon Muffins

Cherry Pecan Protein Muffins

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Photo: Alex Kudukis
  • Corn Muffin Close Up
Alexandra Kudukis

Alexandra Kudukis

Alexandra Kudukis is a freelance journalist currently writing for Dirva, Draugas News, and Draugas Newspapers, contributing articles in both English and Lithuanian. She began her informal journalistic training at the tender age of four when she began attending concerts with her mother’s best friend Jane Scott, the premier rock music reporter for the Cleveland Plain Dealer. Everything she knows from the structure of a good article to conducting an engaging interview- including how to be gracious and kind even in the most difficult of situations, she learned from Jane. She has completed her first novel, a dynamic struggle of a woman letting go of childhood dreams while attempting to balance a horric home life and burgeoning career. Alexandra has also just completed her first full-length screenplay chronicling the young adult lives of children from Eastern European families, misfits trying (and failing) to find success as first generation Americans. She has an M.P.A. from Cleveland State University, which has provided her a broad base on which to base her career.Her blog details the trials and triumphs of an aspiring writer. She studied German and Russian as an undergraduate and loves to travel. Alexandra currently resides in Fountain Valley, CA with her animal companions, two cats Isabella and Victoria and Pierre, a rescue pigeon.
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