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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This recipe is from /farm/humaneeating/recipes Ingredients:
1 cup all-purpose flour |
1 cup cornmeal |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/3 cup sugar |
1/2 cup corn or vegetable oil |
3/4 cup soy milk |
2 tablespoons soy yogurt |
1 teaspoon vanilla extract |
finely grated zest of 1 lemon |
1-1/4 cups blueberries |
Directions:
1. Preheat the oven to 400° F (222° C). Lightly grease a twelve-muffin tin.
2. In a large bowl, sift together the flour, cornmeal, baking powder, salt and sugar.
3. In a separate bowl, whisk together the oil, soy milk, soy yogurt, vanilla and lemon zest.
4. With a wooden spoon, fold the wet ingredients into the dry.
5. Fold in the blueberries, being careful not to overmix.
6. Fill each muffin cup three-quarters full.
7. Bake for 20 to 25 minutes, until a toothpick or knife inserted in the center of one comes out clean.
8. Serve warm.
9. Tip: To keep the blueberries from sinking to the bottom of the muffin, toss them in a bowl of flour to coat.
10. That will give them some grip in the batter.
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