Grated parsnips and vegan smoked mozzarella are baked into these gluten free corn muffins that are topped with caramelized spring onions. These dairy free and gluten free muffins are perfect for a breakfast treat or a snack.
One of my favorite things to create and bake in the kitchen are muffins. There’s just so many darn possibilities for the comforting canvas they provide. You can go sweet or savory, decadent or simple. They travel and store well plus there’s absolutely no utensils needed. For this recent version in collaboration with Loam Agronomics and the lovely CSA I get every week, I went super savory. The corn flour and parsnips give them a touch of sweetness while the smoked mozzarella and caramelized onions pump up the umami factor. Though you can eat them as or snack or alongside a salad, these muffins would make a great addition to any breakfast or brunch spread!
These are dairy free (I used Miyoko’s brand vegan smoked mozz) but feel free to use a standard smoked mozz here depending on what you eat. Also, I made these gluten free with an all purpose GF blend but you could also go standard AP flour here. And finally, if you want to make them completely vegan without the eggs, sub in about 125 to 150 grams sweet potato or pumpkin puree along with a tablespoon of ground flax and you’ll be golden!
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Parsnip & Smoked Mozzarella Corn Muffins with Caramelized Spring Onions
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Grated parsnips and vegan smoked mozzarella are baked into these gluten free corn muffins that are topped with caramelized spring onions. These dairy free and gluten free muffins are perfect for a breakfast treat or a snack.
Ingredients
- 2 tsp olive oil
- 3 spring onion bulbs, thinly sliced
- 1 1/2 cups (180g) corn flour (not the same as cornmeal)
- 1/2 cup plus 2 tbsp (90g) 1:1 gluten free flour blend
- 3/4 tsp sea salt
- 1 tablespoon baking powder
- 2 tbsp minced celery leaf or parsley
- Packed 1/2 cup (90g) of shredded parsnip or carrot
- 1/2 cup (90g) olive oil
- 2 large eggs
- 1 1/2 cups (300g) plant milk
- 3 tbsp (30g) honey or maple syrup
- 1/2 cup (100g) shredded smoked vegan mozzarella
Instructions
Add the olive oil to a pan set over medium low heat. Once it heats up, add the onions. Cook, stirring occasionally, until they are just beginning to turn golden. Remove them from the heat and set them aside to cool.
Preheat your oven to 350 degrees. Line a 12 cup muffin tin with paper liners or lightly grease with olive oil. Whisk together the corn flour, all-purpose flour, sea salt, and baking powder. Add the minced celery leaf and parsnip and mix until the shreds of parsnip are coated in flour. Add the olive oil, eggs, milk, and honey to the dry mix and whisk until mostly smooth. Fold in the smoked mozzarella last. Fill each muffin cup about 2/3 full of batter. Divide the caramelized spring onions between the muffins, sprinkling them on top of the batter. Bake the muffins for 22 to 25 minutes or until a tester inserted in the middle comes out mostly clean. Cool at least 15 minutes before eating. Makes a dozen muffins.
- Prep Time: 15 minutes
- Cook Time: 32-35 minutes
- Category: baked good
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