Cheesy Corn Muffins

Cheesy Corn Muffins

Servings: 12 Muffins

Lactose Intolerant Vegan Dairy Free
Recipe Directions
Nutrition Information


1/2 cup unsweetened non dairy milk, lukewarm

1 tbsp ground flax seeds

1 cup corn meal

1 cup whole wheat pastry flour

1 tbsp baking powder

1/2 tsp salt

1 tbsp chopped fresh rosemary

1 tbsp fresh thyme

1/2 cup GO VEGGIE Vegan Chive & Garlic Cream Cheese Alternative

3 tbsp grapeseed oil (or any other neutral flavor oil)

1 tbsp maple syrup

1 cup GO VEGGIE Vegan Mozzarella Shreds


Preheat oven to 400F. Line a 12 cup muffin tin with liners and coat them with cooking spray

Combine ground flax and non dairy milk in a bowl. Mix well and set aside

Combine corn meal, flour, salt, rosemary and thyme in a bowl and set aside

Using an electric mixer, whip together cream cheese and oil for about 2 minutes until creamy. Add maple syrup and milk/flax combination and continue mixing for 1 more minute

Reduce speed and slowly add corn meal mixture. Continue mixing until just incorporated, making sure to scrape the sides and bottom of the bowl. Fold in vegan Shreds

Using an ice cream scoop, fill the liners with muffin batter. Bake at 400F for 20 to 22 minutes. Serve warm