Vegan Cornbread Muffin Minis

Hey people!

Gotta admit — the U.S. is all about the “bigger is better”/”check out the size of my engine” mentality. Let’s face it — soon you’ll be able to supersize anything, which, as a result, has led to supersized bills, health concerns and environmental hazards. This is all a small rant for me to get to my itty bitty (kinda unrelated) point…

sometimes smaller is better. and flippin’ tasty.

Maple Cornbread Muffins from Vegetarian Times Magazine Feb. 2010

Ingredients

• 1 cup plain soymilk (I used Trader Joe’s Whole Grain Drink)
• 1/4 cup non-hydrogenated vegan margarine, melted
• 2 tbsp. maple syrup
• 2 tsp. apple cider vinegar
• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp. baking powder
• 1/4 tsp. salt
• 1 cup frozen corn

Directions

• Preheat oven to 375 degrees F. Line 12-cup muffin pan with paper liners. *I used this 24-Cup Mini Muffin Pan and did not line it; just sprayed with non-stick spray. I would totally recommend this!
• Whisk together soymilk, margarine, maple syrup, and vinegar in bowl. Whisk together cornmeal, flour, sugar, baking powder, and salt in separate bowl. Stir wet mixture into dry mixture. Fold in corn kernels.
• Divide batter among prepared muffin cups, and bake 20 minutes, or until toothpick inserted into muffis out clean. Cool 10 minutes in pan then unmold, and serve warm. *I baked 12 minutes and removed immediately to cool on wire rack. They came out perfectly adorable and bite-sized!

Aren’t they adorable? I think putting a few in a ramekin is a cute decorating idea! How very Martha Stewart of me! (without the prison sentence and bitchy ‘tude, of course…). These muffins are slightly sweet and seriously, the best I’ve had. Sure, you can make these more healthy by using whole wheat flour and apple sauce or honey (if you’re not vegan) instead of sugar; but the taste will not be the same. Trust me, I know. Also, making these “mini” is a great way to control portions. Though if you fear “portion control” would simply manifest itself as you portioning out how many mini muffins you can stuff in your mouth at one time (always a fun game), you can do what I did and immediately stick a bunch in a ziplock bag to give to your boyfriend and his friend to eat while on the way to watching Alice in Wonderland. Just sayin’…

Since I came out with 28 total, these are the stats per one minimuffin:

Nutrition Facts User Entered Recipe
28 Servings
Amount Per Serving
Calories		64.6
Total Fat		1.9 g
	Saturated Fat	0.5 g
	Polyunsaturated Fat	0.7 g
	Monounsaturated Fat	0.6 g
Cholesterol		0.0 mg
Sodium		96.4 mg
Potassium		49.6 mg
Total Carbohydrate		11.1 g
	Dietary Fiber	0.7 g
	Sugars	3.1 g
Protein		1.2 g

Vitamin A	0.8 %
Vitamin B-12	1.8 %
Vitamin B-6	1.2 %
Vitamin C	0.7 %
Vitamin D	1.1 %
Vitamin E	0.1 %
Calcium	4.1 %
Copper	0.6 %
Folate	1.1 %
Iron	2.5 %
Magnesium	2.3 %
Manganese	4.0 %
Niacin	2.4 %
Pantothenic Acid	0.4 %
Phosphorus	2.6 %
Riboflavin	2.8 %
Selenium	1.3 %
Thiamin	3.0 %
Zinc	1.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

YOU MUST TRY THESE AND REPORT BACK. And…umm..since I’m always posting these Vegetarian Times recipes and forgetting to ask them for permission first, I’m going to say — dudes, subscribe to this magazine! Screw getting Cosmo or some other chick magazine that’s gonna give you lame tips to “please your man” while also celebrating a warped “feminism” (and simultaneously telling us we’re all too fat) — just subscribe to VT and you’re golden.

What are some cool things you’ve baked in minimuffin pans? Do you prefer sweet or savory cornbread?

<3,

The Cranky One

Tags: cornbread, vegan recipes, vegetarian times