Oral Allergy Syndrome Friendly Vegan Corn Muffins with Vanilla Glaze
Total time40 min
Prep time15 min
Cook time20 min
4.7(23)
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Learn more āIngredients
12 servings
For the muffins
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ā cup organic cane sugar
- 2 tsp baking powder
- Ā½ tsp salt
- 1 cup plant-based milk
- ā cup vegan butter, melted and slightly cooled
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
For the vanilla glaze
- 1 cup powdered sugar, sifted
- 2ā3 tbsp plant-based milk
- Ā½ tsp vanilla extract
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
- 2
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.
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