Sweet corn flavor and a tender, golden crumb make these muffins an easy one to bake up any night of the week. Cornmeal gives every bite that classic corn-bread bite and texture, while a quick flax-and-water gel keeps the crumb soft and moist without any eggs in sight. The batter comes together in two bowls and bakes into domed, golden tops in under 20 minutes, then gets finished with a smooth, pourable vanilla glaze that sets into a delicate sheen. That glaze ā just powdered sugar, plant-based milk, and vanilla ā adds a sweet finishing touch without overwhelming the corn flavor underneath. These are a great pick for a gluten free breakfast spread, an afternoon snack, or alongside a bowl of chili. Simple pantry staples and a straightforward method make this one worth keeping on repeat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā12 servings
Preheat the oven to 400Ā°F (205Ā°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
