Serves: 5
Total Calories: 301
Yield: 12 muffins

2 cups cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
pinch ascorbic acid powder (optional)
1/2 teaspoon freshly ground black pepper
1 cup fresh corn kernals, or frozen and thawed
1/3 cup coarsely chopped fresh sage or 2 teaspoons dried
1/4 cup minced onion
6 ounces firm silken tofu
1/4 cup olive oil
1 cup water
1/3 cup coarsely chopped fresh parsley

1. Preheat the oven to 375°F. Generously oil and flour a standard 12-cup muffin tin and set aside.
2. Combine the 2 cups cornmeal, baking powder, baking soda, salt, ascorbic acid (if using), and black pepper in a large bowl. Add the corn, sage, and onion, and mix well.
3. Place the tofu, oil, water, and parsley in a blender, and blend until smooth and creamy. Add to the cornmeal mixture and stir just until mixed. Do not overstir.
4. Spoon equal amounts of batter into the prepared muffin cups. (I use a 1/4-cup measuring cup with a handle to ladle the batter.)
5. Bake for 15 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6. Remove the muffins from the tin and serve.

Nutritional Facts:

Serves: 5
Total Calories: 301
Calories from Fat: 100

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Sourdough Rye
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