Choose-Your-Own Adventure Corn Muffins

Ingredients

• Oil for greasing muffin tin

• 1¼ cups silken tofu, blended until smooth

• 1 tablespoon plus 1 teaspoon lemon juice or apple cider vinegar

• 2 cups all-purpose or Casava flour

• 1 cup fine or medium-grind cornmeal

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• ½ cup maple syrup (or less; see notes below)

• ½ cup plant or dairy butter, melted 

Preparation

Equipment Needed:

Muffin tin, one medium and one large bowl, measuring cups, and whisk

Step 1

Preheat the oven to 350 degrees and lightly grease a 12-muffin baking pan.

Step 2

In a medium mixing bowl, combine the blended tofu with the lemon juice or vinegar and let sit for 5 minutes.

Step 3

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

Step 4

Whisk the maple syrup and butter into the tofu mixture. Pour the wet mix into the dry ingredients and fold with a rubber spatula until just combined. Don’t overmix! It’s okay if there are a few clumps.

Step 5

Scoop the batter into the muffin pan cups until they are 3/4 full. Bake for 22 to 24 minutes, or until light golden brown and tops are set. Transfer to a wire rack to cool for 15 minutes.

Notes and Substitutions:

• If you’re making a savory corn muffin or want to reduce the sweetness even more, you can cut the maple syrup down to ⅓ cup. 

  
  

• If using mix-ins, add them in after the dry ingredients and fold them in until just combined. 

  
  

• Muffins can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 3 months. Reheat frozen muffins for 10 to 12 minutes in a 325 degree oven.

Possible mix-ins (or choose your own adventure!)

• Chives and black pepper

• Jalapeños and hot honey drizzle

• Berries and lemon zest

• Fresh corn kernels and chopped basil

• A dollop of jam in each muffin

• Sliced fresh peaches on top