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[Sister]

Sunny Corn Muffins

from Isa at the Post Punk Kitchen 
 
prep time: 10 minutes | cooking time: 20-25 minutes | makes 12 muffins
 
These are perfect sweet corn muffins, crispy outside and soft inside. They've got a great crumb, perfect for spreading on a pat of soy margarine and fruit jam.
 
Equipment:
12 muffin tins

Ingredients
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1/2 cup corn or vegetable oil
3/4 cup soymilk
2 tablespoons soy yogurt
1 teaspoon vanilla
1/4 teaspoon finely grated lemon zest

Directions
Preheat oven to 400.

In a large bowl, sift together dry ingredients (flour through sugar). In a seperate bowl, wisk together wet ingredients (oil through vanilla). Fold wet into dry, halfway through mixing add lemon zest and distribute well.

Spray muffin tins w/ non stick cooking spray. Fill each tin 2/3 full. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.

[bonnie]

These sound really good. I am making a list this week and going to try many new recipes.

[Sister]

Bonnie, please let us all know how you liked the recipes or if you made any changes to make it more tasty!