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Maple-corn muffins




Source of Recipe


First published in Chatelaine's 01/1995 issue.


List of Ingredients






2 cups ( 500 mL) all-purpose flour
1/4 cup ( 50 mL) granulated sugar
1 cup ( 250 mL) cornmeal
3 tsp ( 15 mL) baking powder
1/2 tsp ( 2 mL) baking soda
1/2 tsp ( 2 mL) salt
1 egg, lightly beaten
1-1/2 cups ( 375 mL) unsweetened soy beverage
1/4 cup ( 50 mL) maple syrup
1/4 cup ( 50 mL) melted butter or vegetable oil



Recipe



1. Preheat oven to 375F (190C). Grease 12 muffin cups or coat with cooking spray. In a large bowl using a fork, stir flour with sugar, cornmeal, baking powder, baking soda and salt until well blended.

2. Make a well in centre. Then whisk egg with soy beverage and maple syrup. Stir into flour mixture with butter. Spoon into muffin cups.

3. Bake in centre of 375F (190C) oven until a cake tester inserted into middle of muffin comes out clean, about 23 to 25 minutes. Serve warm. Cooled muffins will keep well at room temperature for 2 days or can be frozen.