Sunny Blueberry-Corn Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup flour1 cup cornmeal1 Tbsp baking powder1/2 tsp salt1/3 cup sugar1/2 cup vegetable oil3/4 cup soy milk2 Tbsp soy yogurt1 tsp vanillaZest of one lemon1 1/4 cups blueberriesTo make a "soy yogurt" substitute, disolve 1/2 tsp corn starch in 2 Tbsp soy milk, microwave until thickened (in 15-second intervals), and then add a splash of white vinegar.
Preheat oven to 400F and lightly grease 12-muffin tin.
Sift together dry ingredients (flour, cornmeal, baking powder, salt). Separately whisk together wet ingredients (oil, soy milk & soy yogurt, vanilla, sugar, and lemon zest). Fold together the wet and dry ingredients. Fold in the blueberries.
Fill each muffin cup 3/4 full. Bake 20-25 minutes.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SPKRAUSE.
Sift together dry ingredients (flour, cornmeal, baking powder, salt). Separately whisk together wet ingredients (oil, soy milk & soy yogurt, vanilla, sugar, and lemon zest). Fold together the wet and dry ingredients. Fold in the blueberries.
Fill each muffin cup 3/4 full. Bake 20-25 minutes.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SPKRAUSE.
Nutritional Info Amount Per Serving
- Calories: 196.3
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 23.6 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 1.9 g
- Protein: 3.6 g
Member Reviews