With a bounty of summer berries at my fingertips, it was about time I baked with them (something besides my famous blueberry cobbler, that is). I turned again to Vegan with a Vengeance, and reduced the fat a little bit in the sunny blueberry-corn muffins. I took these to my friends’ 4th of July cookout, so I made them red-white-and-blue (er, more like pink-yellow-and-blue, but it’s the thought that counts) by crowning each one with a plump little raspberry.
1 cup cornmeal
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1T baking powder
1/2 tsp salt
1/3 cup sugar
1/4 cup canola oil
1/4 cup unsweetened applesauce
3/4 cup soymilk
2T soy yogurt
1 tsp vanilla
Zest of one lemon
1 1/4 cups blueberries
12 raspberries, optional
Preheat the oven to 400 degrees. Grease a 12-cup muffin tin with cooking spray. In a large bowl, combine the cornmeal, flours, baking powder, and salt. In a medium bowl, whisk together the sugar, oil, applesauce, soymilk, soy yogurt, vanilla, and lemon zest. I also tossed the berries in another bowl with a couple spoonfuls of the dry mixture.
Pour the wet ingredients into the dry, stirring with a wooden spoon until just combined. Carefully fold in the berries. Sorry for the blurry photo here...
Spoon the batter into the muffin cups, filling each about 3/4 full. Gently press a raspberry in the center of each, and sprinkle with a little sugar if desired.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack. Serve warm or at room temperature.
These muffins are not too sweet on their own, so they’re great with a little Earth Balance or butter for spreading, and/or jam or jelly for smearing, and/or agave nectar or honey for drizzling. They’ve got just the right amount of crumble, and I like how each burst of blueberry complements the coarse, almost crunchy nature of the cornmeal. They’re perfect as handheld snacks, a light dessert, or (my personal choice) breakfast. No matter when or how you eat them, they make a summery, guilt-free treat.
Yield: 12 muffins. Per muffin: 155 calories, 5.4g fat (trace sat), 24.4g carbs, 2g fiber, 2.8g protein.
If you like this, you might also like...
Cherry almond muffins
Banana wheat germ muffins
Thursday, July 16, 2009
Blueberry cornbread muffins
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Those looks so good and festive! I looove cornbread. Good job!!
ReplyDeleteThose look delish! They would go great with some coffee!
ReplyDeleteWow these look awesome! I love blueberries Haha, nothing like pink, yellow, and blue to celebrate our nation's independence. :)
ReplyDeleteSince I'm terrified of baking, I'm going to have to convince my sister, who bakes in a vegetarian restaurant, to whip me up a batch.
Matt—I know, aren't they festive?! But don't be terrified of baking! Although I do love your sister's Sweet Tooth Friday posts, so I can't complain about you letting her bake for you :]
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