Extra Corny Corn Muffins
Yield:: 12 muffins
With just a hint of sweetness, these delicious muffins are perfect for breakfast but also make a very special dinner or soup accompaniment as well.
- ½ pound reduced-fat regular tofu (firm), rinsed, patted dry, and crumbled
- ½ cup apple juice concentrate
- ½ cup water
- 2 Tablespoons corn oil or canola oil
- I cup whole wheat pastry flour
- ⅔ cup yellow cornmeal
- 2 teaspoons Red Star Vegetarian Support Formula nutritional yeast flakes
- 2 teaspoons non-aluminum baking powder (such as Rumford)
- I teaspoon baking soda
- ½ teaspoon salt
- I cup fresh corn kernels, I cup frozen corn kernels, thawed and drained, or I 8-ounce can whole kernel corn, drained
- Preheat the oven to 350 °F. Coat a 12-cup muffin tin (or two 6-c up muffin tins) with nonstick cooking spray, and set it aside.
- Place the tofu, juice concentrate, water, and oil in a blender or food processor fitted with a metal blade, and process into a smooth, creamy emulsion. Set aside.
- Place the remaining ingredients except the corn in a large mixing bowl, and stir them together until they are well combined. Pour the blended mixture into the dry ingredients , and mix until the dry ingredients are evenly moistened. The batter will be very stiff. Stir in the corn kernels, and mix well.
- Immediately spoon the batter equally into the prepared muffin cups. Use up all of the batter. The cups will be quite full. Bake for 20 to 25 minutes.
- Gently loosen the muffins, and turn them on their sides in the muffin tin. Cover the muffins with a clean tea towel, and let them rest for 5 minutes. This will keep them fro,m developing a hard crust.
- Transfer the muffins to a cooling rack, and serve them warm or at room temperature.
- Hickory Smoked Corn Muffins:
- Stir ½ to % cup Hickory Bits into the batter.
Calories: 127 Fat: 3gm Carbohydrates: 20gm Protein: 4gm