Roses are red and violets are blue, this poem is corny and these muffins are too!
September 23rd, 2007 @ 17:56We slept in this morning and it was just great. I usually wake up at 7 am whether I’m working or not so sleeping until almost 9 am was a nice change. This has really been one of those awesome lazy days where there’s nothing you have to do, there’s food in the fridge for both lunch and dinner and the flat is relatively clean. We did the best of the day and went to baking. In one of my cookbooks is a recipe for a corn muffin with red peppers in. I didn’t have any red peppers and I also wanted to veganize the recipe. They’re from a huge yellow cookbook called ‘Stora vegetariska kokboken’ (big vegetarian cookbook) and I’ve changed them quite a bit.
Corny muffins:
- 250 ml (1 cup) wheat flour
- 1/4 tsp salt
- 1 tbsp baking powder
- 200 ml (3/4 cup + 1 tbsp) polenta
- 50 ml (3 tbsp) corn flour
- 1 tbsp sugar
- 1/4 cup silken tofu
- 160 ml (2/3 cup) soy milk
- 3 tbsps canola oil
- ½ red onion, finely chopped
- 250 ml (1 cup) sweetcorn kernels
- 3 tbsp parsley, finely chopped
Turn oven on to 200 C (390F). Grease a 12 hole muffin tin with some oil. Mix together the dry ingredients in a big bowl. Combine the tofu with the milk and the oil and whizz in a blender until the tofu is smooth. Add sweetcorn, red onions and parsley and pour the mixture into the dry ingredients. Stir together quickly. Put the batter evenly into your muffin tray and bake in the oven for 20 minutes until they are golden on top. Take the muffins out and let cool. Enjoy with vegan margarine and a nice hot soup.

















