Mr. Man, Queenie and I were invited to a fun Halloween gathering, and the host had told me that she would be making veg chili. I decided to bring something to accompany the chili and opted for one of my old stand-bys: Sage Blue Corn Muffins. These muffins are unique and delicious, and because they’re more savory than sweet, I thought they would be a nice counterpoint to all of the candy that would be flying around.
I have been tinkering with the recipe for these muffins for years. Seriously. My jumping off point was a recipe created by Crescent Dragonwagon that appeared in Vegetarian Times eons ago. The original called for buttermilk, eggs and white flour. Needless to say, I’ve made some changes.
One of the people who was going to be attending the Halloween gathering is my fabulous new friend, Daisy. Daisy has a long list of food categories that she strives to avoid, so I wanted to make sure these muffins would be okay for her to eat. That meant a little more tinkering with the recipe. I’m so pleased with how they turned out that I am declaring them officially done, and I wanted to share them with you. In honor of Daisy, I’ve given you options to make them gluten-free and soy-free.
Sage Blue Corn Muffins
1-1/4 cup nondairy milk (rice milk works if you want soy-free)
1 tsp apple cider vinegar
1 cup flour (for GF, I recommend Bob’s Red Mill all-purpose flour)
(if you go the GF route, add 1 tsp of xanthum gum)
1 cup blue cornmeal
1/2 tsp salt
1 tablespoon baking powder
1/2 tsp baking soda
2 tablespoons Ener-G egg replacer
1/3 cup agave nectar
1/3 cup mild vegetable oil
1 tablespoon julienned fresh sage
* * *
Preheat the oven to 400. Spray a 12-cup muffin tin with oil spray.
Put the nondairy milk into a glass. Pour in the vinegar, but don’t stir. Just let it sit there. You’re creating “buttermilk.” Set aside.
Combine flour, (xanthum gum, if you’re using), cornmeal, salt and baking powder in a large bowl and stir well. In a medium bowl, whisk together your “buttermilk” and the baking soda. Next, whisk in the egg replacer, then the oil, then the sugar. Finally, add the sage to the wet ingredients and stir.
Add the wet ingredients to the dry ingredients and stir until just barely combined. You don’t want to overmix. Spoon into the prepared muffin tin.
Bake for about 15 minutes. The edges will be golden brown and the tops will be high and rounded. They are divine hot, with a little vegan buttery spread on them, and they’re also great at room temperature. There’s no bad way to eat these.