Vegan Corn Muffins
"From Vegan Vittles by Joanne Stepaniak. Super quick and easy to whip up and they taste great, too."
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
6 small muffins
- Serves:
- 3-4
ingredients
- 1⁄4 lb regular reduced-fat firm tofu (firm) or 1/2 cup lite silken firm tofu, patted dry and crumbled
- 1⁄4 cup pure maple syrup
- 1⁄4 cup water
- 1 tablespoon canola oil
- 1⁄2 cup whole wheat pastry flour
- 1⁄2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
directions
- Preheat oven to 350 degrees F.
- Prepare muffin tins by either spraying with non-stick spray or using cupcake liners.
- Place tofu, maple syrup, water and oil in a blender and process until smooth. Set aside.
- Place the remaining ingredients in a medium mixing bowl, and stir together until well combined.
- Pour the blended wet mixture into the dry ingredients and mix just until the dry ingredients are moist. The batter will be stiff.
- Immediately spoon the batter into the prepared muffin tins and bake for 20 to 25 minutes.
- Gently loosen the muffins and turn over onto a drying rack or other place to cool. Cover muffins with a clean tea towel and let them rest for 5 minutes. This will keep them from developing a hard crust.
- Enjoy!
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Reviews
-
Made these for Vegan Tag (doubleing the batch) but accid. made them non-vegan. Maple syrup is expensive, so I put 1/2 honey in b4 I realized vegans don't eat honey! Woops! I used 1 C firm tofu. These don't raise very high bcz of the w.w. flour. They turned out a little too moist, so I will decrease the water next time, but they were still tasty. Might try adding corn next time too.
RECIPE SUBMITTED BY
<p>I live with my hubby and three feline children in Oakland by Lake Merritt. <br /> <br /> <br />My rating system: <br />5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) <br />*New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars <br />4 stars if the recipe needs a minimal amount of changing because the recipe does not work the way it was written or if overall it just didn't WOW me. <br />3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. <br /> <br />Please know that I will change your recipe to fit my diet. I mean no disrespect, but since I have to diet I have to do it. I refuse to limit myself to recipes that already fit my diet and like the challenge of changing already existing recipes to be healthier. I will leave out the oil, leave out or replace the cheese and milk with a non-dairy alternative, and use whole grains. I will also leave out meat and broth and choose vegetarian, low sodium versions/alternatives. I still rate recipes that I make these changes to. <br /> <br />But, if I use a recipe as inspiration only- meaning I got a great idea from it but changed it all around- I generally will not give any stars but will put a little note stating what I did. I love to give credit where credit is due. <br /> <br />I don't deduct stars if I personally do not like an ingredient in the recipe. I don't make recipes that I think that I won't like, which is why you will probably notice that most of my ratings are pretty high. I think it is silly that people choose to make recipes that include ingredients that they don't like then rate them poorly saying "I don't care for..." Anyway, you get the idea. <br /> <br />I've participated in <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group04cherry.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group09okra.jpg" alt="" /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group02banana.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group12starfruit.jpg" alt="" /></p>
