Monday, October 3, 2011

Loaded Corn Muffins

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:
  1. Preheat oven to 375.
  2. Whisk together cornmeal, flour, sugar, baking powder, arrowroot, and salt.
  3. Stir in soy milk and olive oil until just combined.
  4. Fold in corn, edamame, pepper, and onion.
  5. Pour into oiled muffin tins and bake 18-20 minutes or until cooked through.
  6. Remove from pan and cool on a baking rack.


  1. These look great! Perfect for the leftover chili we had, ahem, yesterday :( But I'm bookmarking it for the next time around!

  2. My three-year-old daughter and I made these yesterday -- they turned out fabulously! Thanks for sharing such a great recipe.
    You can read my post about it here:

  3. I'm glad you liked them. I enjoyed seeing the photos of your daughter helping.

  4. I saw this on Kimberly's site and thought they looked awesome, so I too made these and posted about them!


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