Vegan Whole Wheat Corn Muffins
Vegan Whole Wheat Corn Muffins recipe
Yield
18 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cornmeal
(yellow or blue) |
|
| 1 | cup |
whole-wheat pastry flour
|
|
| 6 | ounces |
tofu
soft |
|
| 3 | cups |
water
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cornmeal
(yellow or blue) |
|
| 237 | ml |
whole-wheat pastry flour
|
|
| 173.4 | ml/g |
tofu
soft |
|
| 7.1E+2 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
Directions
Mix flours.
Crumble tofu into blender. Add boiled water and salt to tofu in blender (carefully) and blend until not quite smooth.
(Just a few pulses please).
Don't do this in too small blender or without lid like I did once.
Add immediately to flour and mix well.
Spoon into muffin tins or cast iron stick trays and bake at 400℉ (200℃) for about ½ hour until golden brown.
She suggests you heat oven first and place oiled muffin tins in to heat up beforehand to get a "wonderful crust".
Please note, I have to oil the tins because I don't use teflon products around by birds, but this might work also.
This is not sweet bread, I serve corn potato chowder with it.
