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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.”
READY IN:
35mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

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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