Serves 12
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1/2 cup corn or vegetable oil
3/4 cup soy milk
2 tablespoons soy yogurt
1 teaspoon vanilla extract
Finely grated zest of 1 lemon
1-1/4 cups blueberries
Preheat the oven to 400° F (222° C). Lightly grease a twelve-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 to 25 minutes, until a toothpick or knife inserted in the center of one comes out clean. Serve warm.
Tip: To keep the blueberries from sinking to the bottom of the muffin, toss them in a bowl of flour to coat. That will give them some "grip" in the batter.
Recipe courtesy of Isa Chandra Moskowitz.
For even more vegetarian recipes, check out VegRecipes.org.
