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The perfect addition to a piping hot bowl of Red Lentil Chili is lightly sweetened whole grain corn muffins. Easier to serve and eat than cornbread, these tasty vegan muffins were built to please a crowd.
By Julieanna Hever,
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Julieanna Hever, R.D., is author of The Complete Idiot’s Guide to Plant-Based Nutrition, columnist for VegNews magazine and a special consultant to Forks Over Knives. Julieanna is also a nationally sought-out speaker and was recently featured on The Dr. Oz Show. Visit PlantBasedDietitian.com for updates from Julieanna.
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Comments (10)
I followed recipe but subbed blueberries for the corn for a sweeter dessert muffin. If I was going to do a savoury cornbread muffin I would reduce the maple syrup.
This was an amazing recipe. I made these for my mom and she’s not gluten-free or vegan, but she LOVED these and so did I. Thanks for the recipe.
Only a 5 minus the corn kernels and Maple syrup. We like spicey cornbread and your base was good enough for a wfpb version that we could spice up. This was cornbread that fed a soul food, southern eating bunch..and they loved it. They ate it with collards and Brussel sprout leaves for dinner. They ate it plain for breakfast with hot coffee and added it as a side to a salad for lunch. Definitely a hit here. Thanks
I just brought the book made muffins so yummy I am following Plant-base diet
I love this formula which I bake weekly. I reduce the sweet & add chili powder, onion & garlic powder, & a few pepper flakes & sometimes diced jalapeno peppers. This makes it more savory. Also substitute frozen corn (when I do not have) with drained whole corn which I give a few whirled in the blender. But this “formula” lends itself for diversity – so play with what you have!!
My kids LOVE these. They eat them for breakfast and they think they are dessert; I guess they are chili’s dessert. Hahaha. Of course, I make it with .5 cup of maple syrup, but it really is too sweet and I think it would do well at .25 cups.
Yummy, these were great. Will make again.
Delicious! These are our favorite corn muffins. Very moist with the right amount of sweetness. Easy and quick to prepare. Highly recommend.
Excellent recipe! Comes out very moist and has a great texture. I also substituted the flaxseeds with chia seeds and it turned out just as good!
A bit sweet for me as written but good if you reduce or eliminate the maple syrup. If you like sweet corn muffins, this will probably be just right. Some jalapeno is a nice addition too!