Soy Milk Corn Muffins
From midgelet 13 years ago
- 15 to make
- Serves 12
From a vegetarian group, these are one of the best muffins I tasted of its kind for corn muffins. They have a cake like texture and best served hot from the oven.! They are non dairy and contain no eggs!
Ingredients
- 1 1/4 cups white flour shopping list
- 1 1/2 cups stone ground yellow cornmeal shopping list
- 3 Tbs cornstarch shopping list
- 1 tbs baking powder shopping list
- 1 tsp salt shopping list
- 2 cups plain soy milk shopping list
- 1/4 cup corn oil shopping list
- 1 tsp vanilla shopping list
- 4 Tbs sugar or sweetner of choice shopping list
- optional: one cup blueberries etc shopping list
How to make it
- in one bowl combine all dry ingrdients
- In another combine soy milk, oil and vanilla
- Mix all with whisk until blended well
- Divide batter into paper line muffin cups
- filling 3/4 full
- Bake in a 400F oven 15 minutes or tested done in center w
- with toothpick
- Serve hot with butter and or jam if desired
- Muffins reheat well in the micro
People Who Like This Dish 1
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