You are here

Member since April 2003

Corn Muffins (Non-crumbling!)

What you need: 

1 cup flour
1 cup cornmeal
4 teaspoons baking powder
1/3 cup sugar
1/4 teaspoon salt
1/4 cup mashed potato (mashed with 1 teaspoon nondairy milk)
1/4 cup oil
1 cup nondairy milk (I use soy)

What you do: 

1. Preheat oven to 425° Fahrenheit. Mix the first 5 ingredients (the dries) in one bowl.
2. Mix the mashed potato, oil and milk in another. Add all of the contents of the wet bowl to the dry bowl. Stir only until the dry ingredients are moistened.
3. Spoon into the muffin tins. Bake for 15 minutes.

Preparation Time: 
20 minutes
Cooking Time: 
Recipe Category: 


Probably a really inane question, but...

Is that a cooked mashed potato (like the kind you'd eat with gravy), or just a raw potato that you mash up for this recipe?


These are good!  I used almond flour instead of regular flour, so they were gluten free, and it worked perfectly.  Oh, and I used mashed sweet potato instead of white potato.  So good!


I like the potato trick! These were good but I regret adding the molasses (as per a suggestion). I jump at the chance to use molasses when I can because I just love it, but in this case I think it may have taken away from the corny-taste.


Really good! Thanks for sharing.


Spectacular!!!!! and I used applesauce instead of oil and instant mashed potatoes. simply delicious


I recently bought whole-meal corn "flour" from Bob's Red Mills that said it could be used in place of cornmeal in recipes-- I'm going to try these muffins (also with whole-wheat flour, because well, I'm a snob :P)when I come home for break this weekend! With chili, I think... mm. I can't wait to get back to my kitchen!


oh, and i also used whole wheat flour, which turned out well. they taste substantial but aren't heavy at all. mmm, i think i'm gonna go have another : )


oh. my. god. these are amazing. and not amazing "for a vegan muffin," but flat-out delicious, period. incredibly moist, not dry like cornbread often is, and very slightly sweet but not too sweet. (and to the previous poster, no, you can't taste the potato at all). i made a tiny edit to mine -- i was out of sugar and so subbed in molasses. if you want to do this (and i recommend it, both for flavor and color), use 1/3 cup plus 2 tablespoons molasses instead of the sugar, and use 2 tablespoons less soy milk than this recipe calls for. use regular table molasses and not blackstrap. i'm guessing the flavor blackstrap would be too overpowering. i also sprinkled sunflower seeds on the tops before i put them in the oven.

if you haven't tried this recipe, try it!!


I made these as part of my thanksgiving dinner and they were really good!  Mine turned out a bit dense.  My question is, is the batter supposed thick or runny?  Since my muffins didn't crumble, the batter was pretty thick contributing to the density of the muffin even though I tried my best to not over mix.  But since my muffins didn't crumble, I suppose they turned out as expected! 


Does this taste like corn bread, even with a potato? Can you substitute oat bran for the white flour?  The picture is appealing!

Log in or register to post comments