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Cheese and Herb Corn Muffins

Updated February 23, 2016
(1 Votes)

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Moist and flavorful, these muffins pair nicely with bean soups. Try them with Long-Simmering Black Bean Soup

Makes1 dozen

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together, game day

Recipe Courseside dish

Dietary Considerationegg-free, halal, kosher, low cholesterol, peanut free, tree nut free, vegan, vegetarian

Mealbreakfast, brunch, dinner

Moodblue

Taste and Texturecheesy, herby, savory

Type of Dishmuffins, quickbreads

Ingredients

  • 1 cup stone-ground whole-grain cornmeal
  • 1½ cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plain soy yogurt
  • 3 tablespoons olive oil
  • ¼ cup rice milk, or more as needed
  • 1 cup grated cheddar-style nondairy cheese
  • ½ cup cooked fresh or thawed frozen corn kernels
  • 3 tablespoons mixed fresh herbs, minced (choose from among oregano, thyme, tarragon, and chives)

Instructions

Preheat the oven to 400 degrees.

Combine the first 5 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the yogurt, oil, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.

Fold in the grated cheese, corn kernels, and herbs.

Divide the batter among 12 lightly oiled or paper-lined muffin tins. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of one tests clean.

Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.

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