Baking with Erin and Rory

Keep your groceries locked up!

Erin and Rory have the run of the cart on a recent visit to the grocery store. Rory is full of glee at her new adventure.

Maple Cornbread Muffins

So, I found this recipe for corn muffins on the interwebs. For some reason, I was hankering for corn muffins with corn kernels in them, even though I'm not a huge fan of corn. These fit the bill and they were a hit. Erin ate 3 of them.

Maple Cornbread Muffins (from Vegetarian Times, Feb 2010)

Ingredients

• 1 cup plain soymilk
• 1/4 cup non-hydrogenated vegan margarine, melted
• 2 tbsp. maple syrup
• 2 tsp. apple cider vinegar
• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp. baking powder
• 1/4 tsp. salt
• 1 cup frozen corn

Directions

• Preheat oven to 375 degrees F. Line 12-cup muffin pan with paper liners.
• Whisk together soymilk, margarine, maple syrup, and vinegar in bowl. Whisk together cornmeal, flour, sugar, baking powder, and salt in separate bowl. Stir wet mixture into dry mixture. Fold in corn kernels.
• Divide batter among prepared muffin cups, and bake 20 minutes, or until toothpick inserted into muffis out clean. Cool 10 minutes in pan then unmold, and serve warm.

This vegan version was better than the non-vegan version below. It strikes me that perhaps I could put bites of tofu pups in these for a better muffin overall.