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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From the February 2010 issue of Vegetarian Times. The recipe lists the nutrition facts per muffin as 148 calories, 3g protein, 4g fat, 25g carbs, 0mg cholesterol, 244mg sodium, 2g fiber, and 7g sugars. Ingredients:
1 cup plain soymilk |
1/4 cup margarine, melted |
2 tablespoons maple syrup |
2 tablespoons apple cider vinegar |
1 cup cornmeal |
1 cup all-purpose flour |
1/4 cup sugar |
1 tablespoon baking powder |
1/4 teaspoon salt |
1 cup frozen corn kernels, thawed |
Directions:
1. Preheat oven to 375 degrees. Line or grease a 12 cup muffin tin.
2. Whisk together soymilk, margarine, maple syrup, and vinegar.
3. Whisk together cornmeal, flour, sugar, baking pwder, and salt in a separate bowl.
4. Stir the wet mixture into the dry mixture and fold in the corn kernels.
5. Divide the batter among the muffin cups and bake for 20 minutes.
6. Cool for 10 minutes in the pan.
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