I don’t know if you love corn muffins as much as I do, or at least cornbread, but I have made a few corn muffin recipes on here. And yes, now I’m making another, because I am trying to find that perfect sweet corn muffin. A not too-dense corn muffin. Because lets face it. Cornbread and muffins are like store-bought scones. Tough as nails and dry as a bone. These vegan and gluten-free Sweet Corn Muffin Scones I think are getting to that perfect spot of just right – soft in texture and just the right amount of sweet.
I love cooking shows and get tons of inspiration from them. I type out recipes and substitutions in my notes app on my phone and for this recipe I combined a couple recipes from different shows. I watched a corn muffin recipe and the Barefoot Contessa said not to over mix the batter because that is how you get crumbly muffins. They say that with every baking recipe but I decided to try that with this one, to try and get the perfect corn muffin. But I wanted something a little different so decided to add cinnamon and cardamom, kind of a chai-esque corn muffin, but also make it a scone. Eek! With all the baking fails and close=calls baking fails around here why try to make something too difficult? Well, why not I say!
Have you tried scones yet? They are so much easier than I ever thought they would be to make. Start by dumping flours, spices, and baking powder into large bowl and mix. Add butter and use clean hands to squish all through. In a smaller bowl mash banana then add everything else and mix well. Gently stir into dry mix until just combined. Fold in raisins. Dump dough onto the baking sheet and form into a circle. Cut into 8ths and separate a little. Bake for 15 minutes at 415 degrees. Take out and let cool a little and enjoy!
1 C Bobs Red Mill 1-to-1 Baking Flour
1 C Aunt Jemima Cornmeal
1 Tbsp Baking Powder
2 Tsp Cinnamon
1/2 Tsp Cardamom
5 Tbsp Butter
1 Brown Banana, mashed
1 Tbsp Vanilla Extract
1/2 C Maple Syrup
1/4 C Silk Light Almond Vanilla Milk
1/2 C Large Mixed Raisins
1. Set oven to 425 degrees. Spray pan with non-stick spray.
2. In a large bowl mix flour, meal, spices, and baking powder and mix.
3. Add butter and using clean hands, squish into the dry ingredients.
4. In a smaller bowl mash the banana then add rest of the wet ingredients and mix.
5. Add to buttery dry ingredients and mix until just combined.
6. Fold in raisins.
7. Dump onto baking sheet and form into a circle. Cut into 8ths and separate a little.
8. Bake 15 minutes.