Corn and Zucchini Muffins {vegan, gf}

It was the last day of preschool for the term, and I asked my son what he would like to take for their break up party. He replied, “Corn muffins and popcorn”. Preschool has been a learning curve for both of us; him to warm up to a new space where Mummy is not present as a safe haven; me to begin to let him go. The school he attends is quite small and the teachers are wonderful – so welcoming, not just to the kids, but the parents as well. Most of the other parents are happy to chat, and I’ve made it onto the fundraising committee already.

Corn and Zucchini Muffins {vegan, gf}Corn and Zucchini Muffins {vegan, gf}Corn and Zucchini Muffins {vegan, gf}

Preschool (or kindy as we like to call it), has a healthy eating policy, in the hopes that if they encourage children and their carers to pack healthy lunches now, the habit will continue throughout the school years. Accordingly, my son has two pieces of fruit each day as well as the requisite peanut butter sandwich. Yes, our school allows students to bring nuts to school. I’ve been told that this is because the administration believes that children need to learn to manage their allergies, and not require everyone else to manage it for them.

Corn and Zucchini Muffins {vegan, gf}Corn and Zucchini Muffins {vegan, gf}

I am aware, though, that many schools in Australia do not follow such an inclusive policy. Accordingly, this recipe is nut-free, and lunch box friendly. When T requested muffins for the party, I got busy and created a new recipe for corn and zucchini muffins, because why would you use a recipe you already have when you could create a new one? (sarcasm) While I was at it, I also created an egg-free, dairy and gluten-free version of the same. They are basically the same recipe, except for the exclusion of cheese in the allergy-free version.

Corn and Zucchini Muffins {vegan, gf}

Corn and Zucchini Muffins {vegan, gf}

Makes 12 to 15

Ingredients
Dry ingredients
1 cup plain (all-purpose) gluten-free flour blend
1 cup sorghum flour
2 tablespoons nutritional yeast
1 tablespoon polenta (cornmeal)
1 tablespoon flaxseed meal
2 teaspoons baking powder
1 teaspoon bicarb (baking) soda
½ teaspoon turmeric
Pinch of cayenne pepper
2 cups grated zucchini
2/3 cup corn kernels
2 green (spring) onions, thinly sliced
Salt and pepper, to taste

Wet ingredients
1 cup plant milk
1 tablespoon apple cider vinegar
½ cup sunflower or other neutral flavoured oil
3 tablespoons aquafaba

Method
Add vinegar to milk and set aside to curdle (about 10 minutes).

Preheat oven to 200degC/400F. Line 12 regular muffin tins with muffin papers (café style work well).

Sift the first nine ingredients (down to zucchini) together into a large mixing bowl, and then stir in vegetables until evenly dispersed and coated in flour. Season with salt and pepper.

Whisk wet ingredients together in a separate bowl, and add to dry ingredients all at once. Stir gently just until flour streaks are no longer visible. Do not beat.

Spoon into muffin liners, sprinkle with sweet paprika and bake at 200C/400F for 10 minutes. Reduce oven temperature to 180C/350F and continue baking for 10 to 15 minutes more, until golden brown and firm to touch.

Cool for 5 minutes before removing to wire rack to cool completely.

Notes
These are best eaten on the day they are made. Alternatively, store in freezer, defrosting as needed.

Corn and Zucchini Muffins {vegan, gf}

Cheesy Corn and Zucchini Muffins

Makes 12 to 15

Ingredients
Dry ingredients
2 cups plain (all-purpose) flour
1 tablespoon polenta (cornmeal)
1 tablespoon LSA (optional)
2 teaspoons baking powder
1 teaspoon bicarb (baking) soda
½ teaspoon turmeric
Pinch of cayenne pepper
1 cup grated tasty cheese
2 cups grated zucchini
2/3 cup corn kernels
2 green (spring) onions, sliced thinly
Salt and pepper, to taste

Wet ingredients
1 cup milk
1 tablespoon apple cider vinegar
2 eggs
½ cup sunflower or other neutral flavoured oil

Method
Add vinegar to milk and set aside to curdle (about 10 minutes).

Preheat oven to 200degC/400F. Line 12 regular muffin tins with muffin papers.

Sift the first seven ingredients (down to cheese) together into a large mixing bowl, and then stir in vegetables and cheese until evenly dispersed and coated in flour. Season with salt and pepper.

Whisk wet ingredients together in a separate bowl, and add to dry ingredients all at once. Stir gently just until flour streaks are no longer visible. Do not beat.

Spoon into muffin liners and bake at 200C/400F for 10 minutes, then reduce oven temperature to 180C/350F and continue baking for 10 to 15 minutes more, until golden brown and firm to touch.

Cool for 5 minutes before removing to wire rack to cool completely.

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #redhotcentre!

2 thoughts on “Corn and Zucchini Muffins {vegan, gf}”

  1. Made the gf version today…. yum! Didnt have sorghum flour but used buckwheat which worked great. Next time I’m going to put cheese on top 🙂

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