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cheese-and-herb-corn-muffins

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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

Yield : Makes 1 dozen

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)

Directions

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.


© 2009 Nava Atlas
 

Nutritional Information

Nutritional information is provided by the author.

Per muffin:
Calories: 172 Total fat: 7 g Protein: 4 g Fiber: 4 g
Carbohydrate: 25 g Cholesterol: 0 mg Sodium: 160 mg

 

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