Extra Corny Corn Muffins

Extra Corny Corn Muffins


Preheat the oven to 350 °F. Coat a 12 cup muffin tin (or two 6 cup 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.

Nutritional information

  • 12 portions
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  • 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 
  • cup yellow cornmeal 
  • 2 teaspoons Red Star® nutritional yeast 
  • 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