Cornbread Muffins from FOK


I just made these corn muffins from Forks Over Knives, and since I don't want to plagiarize them, I will just put a link to the recipe here.


First, my experience with the recipe.

  1. 1. These muffins are freaking awesome

  2. Mix the flaxseed and plant milk ahead of time, and let it soak for a bit longer then the recommended 5 minutes. Maybe 20, for a better texture.

  3. Also ahead of time, remove frozen corn from the freezer. If you need to thaw it faster, just measure out a cup into a colander and run warm water over it. Drain well.

  4. I thought the batter was very thin, so I added an extra half cup of flour.

  5. I also added a tablespoon of oil so they wouldn't stick as badly to my muffin paper. I am eagerly awaiting a set of silicone cookware that might make that unnecessary.

  6. I did not try to sift the cornmeal. The texture is kind of the point.

  7. I did not expect them to cook in 20 minutes but they totally did. Middle rack. Use the toothpick method to test for doneness.

  8. Mine recipe made 15 muffins.

  9. Cool them on a wire rack, because they loose their moisture otherwise. It seeps onto the counter pretty alarmingly and could cause soggy bottoms.


That's a pat of Earth Butter there in the photo. Right after I took the pic, I divided it between two still-warm corn muffins, one for me and one for hubs. And then I took a bite, and then I said, "Oh I am so good at this."


Here's that link: Forks Over Knives – Corn Muffins

Enjoy!






28 views0 comments

Recent Posts

See All