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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.