19May
Corn & Broccoli Muffins
Corn & Broccoli Muffins
Servings
6
servingsTotal time
35
minutesIngredients
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/4 cup canola oil
1 cup soy milk
1 package Broccoli Florets
Directions
- Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine.
- Spoon batter into prepared muffin cups. Add a whole broccoli floret in each muffin tin.
- Bake at 200 degrees celsius for 15-20 minutes, or until a toothpick inserted into a muffin comes out clean.
Notes
- Variations:
Corn muffins: Grease a muffin pan and place in the oven while you prepare the batter. Proceed exactly as above. Bake 20 to 35 minutes.
Cheddar dill corn bread or muffins: No sugar. Throw in ½ cup minced dill and 1 cup grated cheddar.
Smoked salmon corn bread or muffins: No sugar and no salt. Throw in ½ cup shredded smoked salmon.
Tex-Mex corn bread or muffins: No sugar and no salt. Throw in 1 cup frozen corn kernels and add 1 cup grated Cheddar or Kashkaval, minced onion, 3–4 tablespoons chopped cilantro, 1 tablespoon cumin, 1–2 tablespoons bottled hot sauce.
