Corn Muffins
Serves: ~12
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25-30 minutes

These sweet corn muffins can be spruced up in almost any fashion. They’re addictively good!

1 1/2 cups all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tbs baking powder
1/2 tsp salt
the equivalent of 2 eggs
1/2 cup canola oil or melted vegan margarine
1 cup non-dairy milk
1/4 to 1/2 cup dried, fresh or frozen blueberries

Combine the first five ingredients in a mixing bowl. Add the next three ingredients and mix until just combined. Fold in blueberries. Fill muffin tin (greased or with paper cups) 3/4 full. Bake for 25-30 minutes or until a toothpick comes out clean.

Notes
I’ve been using a lot of dried blueberries in my baked goods. They’re super sweet and won’t turn the batter purple.
Use another type of berry as a substitute.
Egg substitutions (per egg):

• Commercial Egg Replacer (see package for measurements)
• 1 tbs Flaxseed and 3 tbs water blended for one minute
• 1/4 cup whipped silken tofu

Add some whole corn kernels for texture.
Make this spicy by replacing the blueberries with diced fresh jalapeño pepper.