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Simple Corn Muffins

What you need: 

1 cup course whole grain corn meal
1/2 whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 teaspoon salt
4 teaspoon baking powder
1 cup soy milk (or other vegan milk)
1 teaspoon white vinegar
2 medium apples peeled and grated
1/4 cup sugar
1/4 cup canola oil

What you do: 

Preheat the oven to 425 degrees.
Sift together the corn meal, flours, salt, and baking powder in a large bowl.
In a medium sized bowl combine the soymilk with the vinegar and oil. In another separate medium bowl, combine the grated apples with the sugar.
Place the soymilk mixture and the apple mixture in the flour mixture. Stir until combined and all the dry ingredients are wet. The mixture should be lumpy.
Put the oven temperature down to 350 degrees.
Oil a big muffin pan or a regular sized muffin pan. Put the batter in the pan and place in oven for about 25 minutes or until a toothpick inserted in the middle comes out clean. Eat and enjoy!

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

I loved all of the ideas everyone had for substitutions I tried a couple of my own and it came out pretty damn good I do say so myself! These were so DELICIOUS, on my second, fresh out of the oven muffin right now :) Here's what I did:

*added an extra 1/4 cup of corn meal
*used 1 cup of whole wheat flour instead of 1/2 wheat and 1/2 white
*Apple Cider Vinegar instead of white
*1/2 cup of blue agave nectar instead of sugar
*1 very small peeled & grated apple
*1 can sweet  kerneled corn

YUMMY!  :)>>>

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I added a 1/4 cup of sugar because I wanted something a little sweeter, but that could still be considered healthy.  I also didn't have any apples left so I took some big red juicy beets that were starting to go bad in my fridge and grated them up... it turned my muffin batter a pretty pink color.  Then for fun I added some blueberries.  THey are baking in the oven right now... I will let you know how it went... I am very excited about the pink corn muffins!  If they work out good I might make some for the vegetarian potluck I am supposed to be attending on Thursday.

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I baked this as a cornbread instead. It had great texture, but was missing something in the flavor department. Not much, just... something. Oh well, everyone seemed to like it. I baked it in an iron skillet! My first time ever a) making cornbread and b) baking in a cast-iron skillet. So far so good!

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these were very good...they were much more moist than my cornbread usually turns out. I halved the recipe and it made 6 regular muffins. I didn't have any apples so I used 1/2 c pumpkin instead (which made them orange but didn't change the flavor), and I replaced most of the oil with applesauce. Also, since I didn't use apples I put in a little extra sugar. I ate two as soon as they came out of the oven and they were delicious.

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These muffins were moist and delicious!  However, I made some substitutions: I used virgin coconut oil instead of canola; I used maple syrup instead of sugar, and I used one little grated apple plus a can of corn!  yum

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