Sweet Corn Muffins

by Jill Umphlett

These muffins aren’t meant to be cornbread cooked in a muffin tin – they’re sweet.

Ingredients:
  • 1 cup flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup plus 2 tbsp sugar
  • 1/2 cup corn or vegetable oil
  • 1 tbsp lemon juice plus soymilk to equal 3/4 cup
  • 2 tbsp soy sour cream
  • 1 tsp vanilla
  • 1/4 tsp lemon extract
Instructions:

1. Preheat oven to 400 degrees.
2. Line 12-cup muffin tin with paper cups.
3. Combine flour through sugar in one bowl.
4. Thoroughly combine remaining ingredients in second bowl.
5. Mix wet and dry together.
6. Fill cups 2/3rds full.
7. Bake for 20-25 minutes or until muffins test done.