In my last post, I mentioned last week’s baking marathon. With my overabundance of zucchini, I, naturally, made several loaves of zucchini bread. The bread was delicious: moist and dense and not overly sweet. However, since I had so much zucchini, I really wanted to make something new so I started the search for a savoury muffin recipe…something that I could use for dunking in hearty soups and stews or quickly raising my blood sugar when I (inevitably) get cranky from going too long without food. There were a few that looked especially appealing; but, I finally settled on this one. My veganized version of the recipe is below.
The recipe came together quickly and the resulting muffins were just adorable. The flecks of green and yellow made me really happy. As far as flavour goes, we really enjoyed them. They had a very mild taste (I think I would increase the amount of red pepper flakes next time); but, they were perfectly lovely. They greedily sopped up the bean stew left in my bowl and they made me very content as a snack after dinner.
Zucchini Corn Muffins
-1 cup flour
-1 cup cornmeal
-3 tsp. baking powder
-1/2 tsp. salt
-1/8 tsp. pepper
-pinch red pepper flakes
-3/4 cup soymilk
-1 tsp. apple cider vinegar
-egg replacer to equal 1 egg
-1/4 cup vegetable oil
-1/2 cup + 2 T. zucchini, grated
-1/2 cup corn kernels
Preheat oven to 400 degrees. Line a muffin tin with 12 medium-sized paper liners and set aside.
Pour the soymilk into a medium bowl and add the vinegar; let sit for at least 2 minutes.
In a large bowl, stir together all the dry ingredients. To the soymilk, add the “egg” and oil. Whisk together until well combined. Add the wet ingredients to the dry ingredients and stir until the mixture just comes together. Don’t overmix. Carefully fold in the zucchini and corn.
Fill the muffin cups 3/4 full and bake for 15-18 minutes, until a toothpick inserted in the centre comes out clean. Cool in muffin pan for 5 minutes, then carefully remove from muffin pan and transfer to a wire rack. You can eat them warm, or wait for them to cool completely.
*Drools*
drool indeed!
Aside from the fact these muffins sound delicious, that is one beautiful shot. Love the narrow depth of field!
Thanks, Katie! It was the first shot I took with my new lens and I am loving the shallow depth of field that is capable with it!
Those sound and look delicious!
oh, they were! Soooo great dipped in stew!
These look amazing!
Ran across your blog and love all of the recipes you are posting.
My name is Sara Lopez and I am the Online Community manager for 8th Continent Soymilk.
I was wondering if maybe I would be able to send you some free coupons for some 8th Continent Soymilk to help you out for ingredients for future recipes. If you would like, you can email an address I can send them to at:
lopez@8thcontinent.com
Keep up the great work and yummy creations!
Sara Lopez
8th Continent Soymilk Online Community Manager
http://facebook.com/8thcontinentsoymilk