Vegan corn muffins

For my 5th recipe of the week I have found another simple but spectacular recipe - vegan corn muffins. Of course the taste is amazing, but more than that the texture is just right! These are ones that I will definitely be making again and again and only take 10 minutes to prepare.

Makes 12
Ingredients
1 cup plain flour
1 cup cornmeal aka coarse corn flour/ polenta flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 cup oil
3/4 cup soya milk
2 tbsp soya yogurt
1 tsp vanilla extract
1/4 tsp finely grated lemon zest
Method

1. Preheat the oven to 200 degrees C and line muffin tray with muffin cups.
2. In a large bowl, sift together the flours, baking powder, salt and sugar. 
3. In a separate bowl whisk together the oil, milk, yogurt and vanilla. Fold the wet ingredients into the dry, adding the lemon zest halfway. 
4. Once just combined fill each cup 2/3 full - don't overfill as they will spill over. Bake for 20-25 minutes or until a toothpick comes out clean.

Original recipe: Sunny corn muffins

Vegan cornbread

I began my A&E firm today, and it's really going to be a tough three weeks. 8 hour shift every day, one weekend and one night, and revision on top. Goodbye sleep!

Leonardo Da Vinci once said 'simplicity is the ultimate sophistication'. Who needs to bake something elaborate for a delicious result? This very simple basic vegan cornbread is so easy to bake but is filling, healthy, and has a slight sweet taste that is just perfect. It literally take less than 10 minutes to prepare - which is of course perfect for tough days like the day I had today.

Makes 12-16 slices
Ingredients
2 cups soya milk
2 tsp apple cider vinegar
2 cups coarse cornflour/ polenta flour/ cornmeal
1 cup plain flour
2 tsp baking powder
1/2 tsp salt
1/3 cup oil
2 tbsp honey/ maple syrup/ agave
Method

1. Preheat the oven to 180 degrees C and line a 9x13 inch baking tin with grease proof paper. 
2. In a medium bowl whisk together the soya milk and vinegar and set aside.
3. In a large bowl, sift together the coarse corn flour, flour, baking powder and salt. Add the oil and honey to the soya milk mixture and whisk with a wire whisk or fork until it is foamy and bubbly.
4. Pour the wet ingredients into the dry and mix together until combine. Pour into the prepared baking tin and bake for 30-35 minutes or until a toothpick comes out clean.

Original recipe: Vegan cornbread