[ Disclosure: “I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.” ]
True fact: I used to not be crazy about corn products. Even 6 months ago I turns my nose up at polenta and even at corn tortillas. Then all of a sudden I realized how amazing they are and now I’m corn crazy. For some reason though I’ve always loved corn bread and corn muffins. This has never changed.
Corn is very Wisconsin. Wisconsin is my homestate. I love Wisconsin and fall in Wisconsin is one of the most beautiful things ever. So. many. colors. You know what is is very Wisconsin and very fall-in-Wisconsin? Fresh cranberries. MmmMm.
I believe Wisconsin is the largest producer of cranberries in the US. #gowisconsin. They sell them in bags at every grocery store around. I adore them. I actually will pop them raw, like grapes. People think this is weird. Just like how I love to eat bananas with sea salt and canned pumpkin with cinnamon, sugar and a spoon. I’m okay with people judging me, as long as I’m enjoying myself.
Maple syrup is also very Wisconsin. We have lots of syrup-makin’ trees, apparently. It’s also very fall. And these muffins decided to make themselves fall Wisconsin-themed muffins thanks to the inspiration from the corn. I used Libby’s new Vegetable Pouches corn. The lovely folks at Libby’s were kind enough to send me some samples of three pouches: corn, green beans, and peas.
The pouches were super convenient, flexible, and fit well stuck into random corners well in my crammed cabinets. I also dug that the pouches are eco-friendly, easy to open (no can opener required!) and the vegetables were all fresh tasting.
So why not combine all things #wisconsin into one epic corn muffin? I could think of no reason not to, so that’s just what I did. These are great. They’re super corny (lol), and the oatflour makes them fluffy and soft and coincidentally gluten free. These are wonderful muffins that are neither too sweet nor savory in a way that can be enjoyed for breakfast, or alongside something savory like a salad and/or a hearty fall stews.
Pureeing corn into a paste adds moisture and substitutes for some of the large amounts of oil often found in corn muffins the same way applesause would. Whole kernels in cornbread/muffins have always been a thing in our household, and I suggest that if you have not yet incorporated this concept into your corn baking ways, you do so immediately. Corn is a whole grain, so you can eat these delicious fluffy tangy little babies while knowing you’re doing something nice for your mind and body. Bonus: they’re vegan, nut free, and gluten-free aka allergy-friendly! Enjoy!
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Yield: 12 muffins
- 1 cup cornmeal
- 1 cup oatflour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup almond or soy milk
- 1 teaspoon vinegar
- 1 cup Libby’s corn, divided [1/2 cup pureed, 1/2 cup left as whole kernels]
- 2 tablespoons vegetable oil
- 1/2 cup cranberries
- 3 tablespoons maple syrup
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine almond milk/soy milk + vinegar in small bowl and set aside to curdle, at least 10 minutes. This will be your pseudo-buttermilk.
3.In a large bowl, combine cornmeal, oat flour, baking soda, baking powder and salt.
4. In a food processor or blender puree 1/2 cup corn until a smooth paste.
5. Add corn puree, vegetable oil, and almond milk mixture to dry mixture. Mix gently until just combined. Add corn kernels, cranberries, and maple syrup and mix gently again.
6. Line a muffin tin with muffin liners or grease well with vegetable oil. Fill each tin with 3/4 of the way full and place in the oven for 15-20 minutes, until golden, fragrant, and a toothpick inserted in the center comes out clean upon removal.
7. Allow to cool and serve with maple butter or alongside a hearty bowl of soup. 🙂 Eat!
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