Jiffy Cornbread Muffins

Jiffy Cornbread Muffins

Jiffy Cornbread Muffins

1 ¼ cup yellow corn meal

1 ¼ cup unbleached white flour

4 tsp baking powder

¾ tsp salt

1 ¼ cup soymilk

1/3 cup honey

¼ cup silken tofu

3 Tbs. oil

1 1/2 cups corn

2-3 soy hot dogs, chopped

Combine dry ingredients in a bowl. In a blender, combine soymilk, honey, tofu and oil and process until creamy. Pour mixture into dry ingredients and stir gently until well mixed. Fold in corn and soy dogs last.  Spoon batter evenly into a prepared heavy-duty muffin tin. Bake at 400 degrees 15-18 minutes or until muffins are golden. Makes 12  (May also be baked as a cornbread).

To make “Johnny Cake” spoon batter into a prepared 9 inch square baking dish. Bake at 350 degrees 25-30 minutes until golden.