These muffins are a satisfying side dish or a fine light lunch along with a salad. Makes 12 muffins.
The Ingredients:
1 1/4 c cornmeal
3/4 c flour
1 T sugar
2 t baking powder
2 t arrowroot or egg replacer powder
1 t salt
1 1/4 c soy milk
1/3 c olive oil
1/2 c corn kernels (thawed if frozen)
3/4 c shelled edamame (thawed if frozen)
1 c finely chopped red pepper
2 finely chopped green onions (both white and green parts)
The Process:
- Preheat oven to 375.
- Whisk together cornmeal, flour, sugar, baking powder, arrowroot, and salt.
- Stir in soy milk and olive oil until just combined.
- Fold in corn, edamame, pepper, and onion.
- Pour into oiled muffin tins and bake 18-20 minutes or until cooked through.
- Remove from pan and cool on a baking rack.
SCRUMMAH!!!
ReplyDeleteThese look great! Perfect for the leftover chili we had, ahem, yesterday :( But I'm bookmarking it for the next time around!
ReplyDeleteMy three-year-old daughter and I made these yesterday -- they turned out fabulously! Thanks for sharing such a great recipe.
ReplyDeleteYou can read my post about it here: http://roboticwhimsy.com/?p=861
I'm glad you liked them. I enjoyed seeing the photos of your daughter helping.
ReplyDeleteI saw this on Kimberly's site and thought they looked awesome, so I too made these and posted about them! http://weeforks.wordpress.com/2011/10/10/loaded-corn-muffins/
ReplyDelete