Corn Muffins(Samuel)

These are bare-bones corn muffins for the dairy-free and egg-free crowd. Soft tofu blended with boiled water replaces both eggs and milk, creating a creamy, protein-rich liquid that binds cornmeal and whole wheat pastry flour into a tender muffin.

The blender step is doing real work here. Tofu has to break down completely smooth, otherwise you’ll find chalky white pockets in the finished muffins. Boiled water added to the blender helps soften the tofu’s structure and starts gelatinizing the flours the moment they meet.

This is a no-sugar, no-oil recipe, which makes the muffins lean toward savory. They pair beautifully with chili, soup, or a smear of nut butter and honey.

Kitchen Tips

• Use silken or soft tofu, firm tofu won’t blend smooth enough
• Mix the batter quickly once liquids meet flour, the cornmeal absorbs water fast
• Cast iron muffin pans give the crustiest golden edges if you have them
• Brush the pans with a little oil or use paper liners, the lean batter sticks easily
• Eat warm, these don’t have the fat content to stay tender for days

Variations

• Add a tablespoon of maple syrup or sugar for a sweeter Northern-style cornbread
• Stir in fresh corn kernels or chopped jalapeño for a Southern lean
• Sub blue cornmeal for traditional yellow for an earthier, nuttier flavor