Sunny Corn Muffins
Vegan corn muffins with lemon zest, crispy edges, and tender middles. Easy one-bowl recipe that bakes up beautifully every time.
Ingredients
- 1 cup all-purpose flour
- 1 cup fine cornmeal
- ½ cup plus 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup soy milk
- ½ cup neutral oil canola, safflower, avocado
- 2 tablespoons soy yogurt or applesauce
- 1 teaspoon pure vanilla extract
- ½ teaspoon finely grated lemon zest
Instructions
- Preheat oven to 400°F. Spray a muffin tin with nonstick cooking spray.
- In a large bowl, sift together the flour, cornmeal, baking powder, salt, and sugar. Make a well in the center and add the oil, soy milk, soy yogurt, vanilla, and lemon zest. Mix until just combined. Don't overmix.
- Fill each muffin cup about ¾ full. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
- Let cool a bit but they taste great warm.
Tried this recipe?Let us know how it was!
