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Cheesy Corn Muffins

Cheesy Corn Muffins

Servings: 12 Muffins



  • 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