From Vegan with a Vengeance by Isa Chandra Moskowitz
1 C. all-purpose flour
1 C. cornmeal
1 TBS baking powder
1/2 tsp salt
1/3 C. sugar
1/2 C. corn or vegetable oil
3/4 C. soy milk
2 TBS soy yogurt
1 tsp vanilla extract
Finely grated zest of 1 lemon
1 1/4 C. blueberries
Preheat oven to 400F. Lightly grease a 12-muffin tin.
In a large bowl, sift together the flour, cornmeal, baking powder, salt, and sugar. In a separate bowl, whisk together the oil, soy milk, soy yogurt, vanilla, and lemon zest. With a wooden spoon, fold the wet ingredients into the dry. FOld in the blueberries, being careful not to overmix.
Fill each muffin cup three-quarters full. Bake for 20-25 minutes, until a toothpick or knife inserted in the center of one comes out clean. Serve warm.
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