corn

I have never mixed fresh corn and blueberry before. But I can tell you… I missed a lot. Imagine little sweet indigo-coloured berries and little sweetish yellow corn kernels in soft, moist muffins with a bit of crispness from the cornmeal.
You got it?

I bet you say “wow”! I said the same when I first tasted these muffins. We enjoyed the first batch as an afternoon and evening treat (all 12 of them!). They are also great for breakfast too.

The next morning I woke up at 6 am just to bake another batch to take it for a 2 years old birthday party. Needless to say, everybody loved it.

I found the recipe on Emily’s blog. Don’t miss it!

Vegan Corn Blueberry Muffins

Ingredients (makes 12 muffins)

– 1 tablespoons ground flax seed
– 3 tablespoons water
– 1 cup cornmeal
– 1 cup white spelt flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup oatmilk (you can use rice- or soymilk too)
– 1 tablespoon apple vinegar
– 1/3 cup raw cane sugar
– 1/4 cup coconut oil (you can use sunflower oil too)
– 1 vanilla bean, split and seeded
– 1 cup blueberries
– 1 cup fresh corn

Method

In a small bowl mix together the ground flax seed with the water to make a “flax egg” – let the mixture sit for a 6-8 minutes until thickened. Preheat the oven to 180C (356F). Remove the husks from the corn. Stand the cob upright on its base and use a sharp knife to shave off the kernels into a bowl. Line a 12 hole muffin tray with paper cases.

In a bowl mix together the dry ingredients: cornmeal, white spelt flour, baking powder and salt. In another bowl mix the wet ingredients: oatmilk, apple vinegar (this makes vegan buttermilk), cane sugar, coconut oil and vanilla. Pour in the flax egg. Add the wet ingredients to the dry one and stir until everything combined. Fold fresh corn and blueberries into the batter.

Spoon the mixture into the cases, filling them about two thirds full, dividing the batter evenly. Bake at 180C (356F) for about 20-25 minutes. Remove from the oven when a cocktail stick just comes out of the muffins cleanly.

Yum!

Margaret Island (Margit-sziget) is a 2.5 km (1.6 mi) long island in the middle of the Danube in central Budapest, Hungary. The island is mostly covered by landscape parks, and is a popular recreational area for bikers, runners and swimmers (in the Alfréd Hajós sports pool the European Aquatics Championships 1958, 2006 and 2010 took place). It’s also a favorite place for couples to have a romantic night out in Budapest or have a perfect picnic. Its medieval ruins are reminders of its importance in the Middle Ages as a religious centre.

The island spans the area between the Margaret Bridge (south) and the Árpád Bridge (north). Its landmarks are a small Japanese garden, a rose garden, a tiny zoo, an open-air theatre, a music well and a music fountain and an octagonal water tower (the music fountain and the water tower are protected UNESCO sites). Two hotels provide accommodations with thermal spas and various medical services.

All in all, Margaret Island is the Hungarians’ Central Park. 🙂

Sweet crispy corn kernels lightly roasted are heavenly. I adapted the recipe from Nicole. I also made tomato salsa (tomato, red onion, coriander, salt, pepper, lime juice and chili) and corn tortillas. I cooked brown rice and we added avocado slices and a touch of sour cream to fill up our tacos. You can make it a handful of different ways using cheese, beef, chicken, seafood or other vegetables. Get creative and enjoy your Mexican picnic!

Roasted Corn Salsa

Ingredients (serves 4)

– 4 corn cobs
– 1 small bunch of coriander, chopped
– 1 small red onion, peeled and chopped
– juice of 2 limes
– sea salt, black pepper
– extra virgin olive oil

Method

Remove the husks from the corns. Heat a non-stick pan over high heat and roast the corns for about 8 minutes (continuously turn the corns to char). Turn off the heat to medium, add 100-200 ml water, cover the pan with a lid and cook the corns for 10-15 minutes. Let them cool. Stand each cob upright on its base and use a sharp knife to shave off the kernels (here is a video on how to take corn kernels off the cob easily).

In a bowl mix together the corn, coriander, red onion, juice of limes, add 1-2 tablespoons of extra virgin olive oil. Season with salt and pepper.

Serve and enjoy!

¡Voilá!