Almost-Cornbread Muffins

"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."
 
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Ready In:
35mins
Ingredients:
9
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 400°F.
  • Grease muffin pan, or fill with 12 muffin cups.
  • Mix margarine, sugar, maple syrup, tofu and salt.
  • In a separate bowl, mix flour, cornmeal and baking powder. Blend into margarine mixture.
  • 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.
  • Fill muffin cups 2/3 full with batter.
  • Bake about 20 minutes, or until just beginning to brown, and toothpick inserted in center comes out clean.

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RECIPE SUBMITTED BY

I'm an ethical vegan, atheist, wife and stay-at-home mother of a 7 year old DD and 1 year old DS. I have also been known to hug a tree from time to time, but I don't do it professionally. I love life, walk around in awe of the universe, and am always made happier by things that smell delicious. Like pumpkin pie spice. And turmeric. We've been vegan since Fall '08, and are just starting to feel like we know the tricks of the trade...and Recipezaar has certainly made the transition easier. Yey Recipezaar!
 
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