Fast forward twenty years and these cornbread muffins are a staple in our house. We absolutely love them on their own, but cornbread is essential when eating chilli. I love how easy it is to whip up a batch of these muffins. Using muffin liners instead of an 8×8 pan makes the cornbread the perfect serving size. There’s no need to cut and try and lift the bread out of a pan. Also, you can toss these muffins into an air-tight container for easy storage. What’s even better, these muffins freeze for several months. A perfect grab-and-go any time.
Whether eating plain or topped with butter fresh out of the oven, I can guarantee these cornbread muffins will be a favourite in your house.
Tips and Tricks:
- When measuring your flour, using a spoon, fluff your flour before spooning into your measuring cup. If your flour is packed into your measuring cup, your muffins will be dense and dry.
- If you can’t have soy, you can create 2 flax eggs by combining 2 tbsp of ground flax with 5 tbsp of warm water. Stir and allow to rest until thickened. The muffins will be a bit crumblier than they are with the tofu.
- To make these muffins dairy-free, substitute the cow’s milk with equal parts coconut milk or another milk substitute. Coconut milk works seamlessly and doesn’t alter the taste.
- If you want to use eggs, substitute the tofu with 2 eggs.
- For best results, eat these cornbread muffins immediately after baking. If you want to save the muffins for another meal, store in an air-tight container in the freezer. Keeping these muffins in the fridge tends to dry them out.
- I am all about ease. There are certain kitchen tools and gadgets I can’t live without.
- For blending tofu I love my Magic Bullet. The cup is the perfect size to easily blend tofu. Larger blenders result in a tofu that can be difficult to blend.
- I also love my silicone baking cups. Not only do they reduce waste, but they’re super easy to clean.
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- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 1/4 cup light brown sugar, packed
- 2 tbsp maple syrup
- 1/2 cup margarine, melted
- 1 cup milk or coconut milk
- 1 tbsp baking powder
- 1/2 cup blended soft or silken tofu
- 1/4 tsp salt
Preheat oven to 400 F. Line a muffin tin with 12 muffin liners.
In a blender, add tofu and blend on high until smooth and creamy. A smaller blender pitcher works better than a large blender.
In a large glass measuring cup, melt butter in the microwave.
Add blended tofu, sugars, baking powder, salt, and maple syrup. Whisk.
Add flour and cornmeal. Whisk.
Finally, add milk. Whisk until just combined.
Using a 1/4 cup measuring cup, divide cornbread mixture among your baking cups. Each liner should be about 2/3 full.
Bake in the oven for 15 minutes. An inserted toothpick will come out clean, and the tops of the muffins will be a slight golden brown.