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Epicurious
Cookbooks

Cheese and Herb Corn Muffins

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

Recipe information

  • Yield

    makes 1 dozen

Ingredients

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)

Preparation

  1. 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.

  2. 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
TagsMuffinPastriesCornmealFlourWhole Wheat FlourCornVegetableOreganoHerbs & SpicesChiveThymeTarragonSnackSideEasyBakingCookbooks
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