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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My DH doesn't like the grittiness of cornbread, and I don't like the overly sweetness of most corn muffins...so here's an in-between muffin that has cornbread flavor, but muffiny softness, and only a hint of sweetness. You can add 3/4 cup frozen corn kernels if you like, or some jalapeno for a kick. Ingredients:
1/2 cup vegan margarine, softened |
1/3 cup sugar |
1/4 cup maple syrup |
1/2 cup silken tofu, blended |
1 teaspoon salt |
1 1/2 cups flour |
3/4 cup cornmeal |
1 teaspoon baking powder |
1/2 cup rice milk |
Directions:
1. Preheat oven to 400°F.
2. Grease muffin pan, or fill with 12 muffin cups.
3. Mix margarine, sugar, maple syrup, tofu and salt.
4. In a separate bowl, mix flour, cornmeal and baking powder. Blend into margarine mixture.
5. Stir in rice milk, mixing just until moistened into a lumpy batter. Do not over mix. Batter should be thick but drop easily off a spoon into muffin cups; add a bit more rice milk if batter is too thick.
6. Fill muffin cups 2/3 full with batter.
7. Bake about 20 minutes, or until just beginning to brown, and toothpick inserted in center comes out clean.
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