MEMBER RECIPE
Raspberry Corn Muffins (Vegan and Gluten-free) Recipe
By maiah03
Stuck inside due to a severe weather alert and tornado warning, I decided to create a nutritious and healthy muffin recipe using fresh corn for an original recipe for this contest.
Unfortunately my original idea for cornbread muffins with fresh raspberries was cut short when I couldn’t find any cornmeal in the kitchen. Armed with gluten-free flour, raspberries and fresh sweet corn, I opted instead for what you see here: Raspberry Corn Muffins, vegan and gluten-free! Light, moist and not too sweet, they are full of fresh corn and berries—quite delicious.
INGREDIENTS
- 1 cup almond or soy milk
- 1/2 cup applesauce
- 1-1/2 teaspoons vanilla extract
- 2 tablespoons flax meal mixed with 6 tablespoons water
- 2 cups gluten-free all purpose flour
- 1/2 cup raw cane sugar or agave
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1-1/2 cups fresh super sweet corn (about 2 ears)
- 1 cup fresh or frozen raspberries
INSTRUCTIONS
- Preheat oven to 350F.
- Mix milk, applesauce, vanilla and flax mixture together in a large bowl.
- Sift flour, sugar, baking powder and salt together; add to wet just until combined.
- Fold in fresh corn kernels and raspberries, divide amongst greased muffin pan.
- Bake 25-30 minutes or until an inserted toothpick comes out clean.
Member recipes are not tested by the CHOW food team.
