- Course: Side Dish
- Skill Level: Easy
- Cost: Moderate
- Favorited: 9 Times
Can be made ahead of time.
Moist and flavorful, these muffins pair nicely with bean soups. Try them with Long-Simmering Black Bean Soup
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.
Nutritional information is provided by the author.
Calories: 172 Total fat: 7 g Protein: 4 g Fiber: 4 g
Carbohydrate: 25 g Cholesterol: 0 mg Sodium: 160 mg