Summary: Click here to view the embedded video. Corn Muffins Serves: ~12 Difficulty: Easy Prep Time: 10 minutes Cook Time: 25-30 minutes These sweet corn muffins can be spruced up in almost any fashion. They’re addictively good! 1 1/2 cups all-purpose flour 1 cup sugar 3/4 cup cornmeal 1 tbs baking powder 1/2 tsp salt the equivalent of 2 eggs 1/2 cup canola oil or melted vegan margarine 1 cup non-dairy milk 1/4 to 1/2 cup dried, fresh or frozen blueberries Combine the first five ingredients in a mixing bowl. Add the next three ingredients and mix until just combined. Fold in blueberries. Fill muffin tin (greased or with paper cups) 3/4 full. Bake for 25-30 minutes or until a toothpick comes out clean. Notes I’ve been using a lot of dried blueberries in my baked goods. They’re super sweet and won’t turn the batter purple. Use another type of berry as a substitute. Egg substitutions (per egg): Commercial Egg Replacer (see package for measurements) 1 tbs Flaxseed and 3 tbs water blended for one minute 1/4 cup whipped silken tofu Add some whole corn kernels for texture. Make this spicy by replacing the blueberries with diced fresh jalapeño pepper.
