These are perfect sweet corn muffins, crispy outside and soft inside. They’ve got a great crumb, perfect for spreading on a pat of soy margarine.
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1/2 cup corn or vegetable oil
3/4 cup soymilk
2 tablespoons soy yogurt
1 teaspoon vanilla
1/4 teaspoon finely grated lemon zest
Preheat oven to 400.
In a large bowl, sift together dry ingredients (flour through sugar). In a seperate bowl, wisk together wet ingredients (oil through vanilla). Fold wet into dry, halfway through mixing add lemon zest and distribute well.
Spray muffin tins w/ non stick cooking spray. Fill each tin 2/3 full. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.