Sunday, November 22, 2009

Molasses-Walnut-Cornmeal Muffins

"One should always eat muffins quite calmly. It is the only way to eat them."
The Importance of Being Earnest

This muffin business is getting a bit out of hand, perhaps. But really...what a fun way to make bread. And, more generally, what a delightful way to avoid doing work.

I love baking recipes which require sour milk or buttermilk. Adding vinegar to soymilk makes the texture creamier and gives it a nice tangy flavor. This muffin tastes quite strongly of molasses without being particularly sweet. The walnuts add a good contrast to the molasses, and in terms of texture, the cornmeal balances out the white flour (I didn't substitute wheat flour because I was worried about this muffin sticking together with cornmeal and without egg replacer).

Molasses-Walnut-Cornmeal Muffins
(adapted from Vegan Planet)

1 1/4 c soymilk
1 1/2 TB apple cider vinegar
2 c white flour
1 c cornmeal
1 tsp salt
1 tsp baking soda
3/4 c molasses
1 TB canola oil
1/2 c chopped walnuts

1) Preheat oven to 350*. Oil muffin tin.
2) In a small bowl or pyrex, combine soymilk and vinegar and allow to curdle.
3) In a large bowl, combine dry ingredients. Then add soymilk mixture, molasses, and oil, and mix thoroughly. Stir in walnuts. Spoon into muffin tins and bake at 350* for 20-25 min. Makes 12 muffins.

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