Maple-corn muffins

This article has not been rated yet.

PREP TIME

15 min

Makes

12 large muffins

* PLUS Baking Time: 25 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 cup cornmeal
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg , lightly beaten
  • 1 1/2 cups unsweetened soy beverage
  • 1/4 cup maple syrup
  • 1/4 cup butter , melted, or vegetable oil

Instructions

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

Nutrition (per serving)

  • Calories
  • 201,
  • Protein
  • 4.5 g,
  • Carbohydrates
  • 34.1 g,
  • Fat
  • 5.2 g,
  • Fibre
  • 1.2 g,
  • Sodium
  • 258 mg.