Moist and flavorful, these muffins pair nicely with bean soups. Try them with Long-Simmering Black Bean Soup (page 38).

　　

Ingredients

makes 1 dozen

　　1 cup stone-ground whole-grain cornmeal

　　1 1/2 cups whole wheat pastry flour

　　1 teaspoon baking powder

　　1/2 teaspoon baking soda

　　1/2 teaspoon salt

　　1 cup plain soy yogurt

　　3 tablespoons olive oil

　　1/4 cup rice milk, or more as needed

　　1 cup grated cheddar-style nondairy cheese

　　1/2 cup cooked fresh or thawed frozen corn kernels

　　3 tablespoons mixed fresh herbs, minced (choose from among oregano, thyme, tarragon, and chives)

　　

Step 1

Preheat the oven to 400 degrees.

　　

Step 2

Combine the first 5 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the yogurt, oil, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.

　　

Step 3

Fold in the grated cheese, corn kernels, and herbs.

　　

Step 4

Divide the batter among 12 lightly oiled or paper-lined muffin tins. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of one tests clean.

　　

Step 5

Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.

　　

Nutrition Information

Step 6

Per muffin:

　　

Step 7

Calories: 172

　　

Step 8

Total fat: 7g

　　

Step 9

Protein: 4g

　　

Step 10

Fiber: 4g

　　

Step 11

Carbohydrate: 25g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 160mg

　　Vegan Soups and Hearty Stews for All Seasons