Sweet Corn Muffins Recipe
Naturally sweetened corn muffins are lightly scented with vanilla and topped with a unique silken tofu and buttermilk frosting, enhanced with agave and orange juice.
Makes 20 servings
Cooking time: 20 minutes (active), 45 minutes (total)
¾ cup whole wheat pastry flour
¾ cup whole wheat flour
⅔ cup cane syrup
½ cup yellow stone ground cornmeal
1 tablespoon aluminum-free baking powder
½ teaspoon salt
1¼ cups organic milk
3 tablespoons organic melted butter
2 large organic free-range eggs
⅓ cup expeller-pressed safflower oil
¼ teaspoon pure vanilla extract
8 ounces firm and silken tofu
¼ teaspoon all natural vanilla
2 tablespoons organic buttermilk
¼ cup agave nectar
2 tablespoon organic frozen concentrate orange juice
¼ teaspoon nutmeg
1 pinch salt
Optional garnish ¼ tablespoon orange zest
1. Preheat oven to 350°F. Grease muffin tins with butter or use paper inserts.
2. To make muffins: Combine all dry muffin ingredients in a bowl: flour, cane syrup, cornmeal, baking powder, and salt. In a separate bowl, combine all wet ingredients: milk, eggs, safflower oil, and butter. Pour the wet ingredients over the dry and stir until just mixed. (Avoid over mixing as this develops gluten and will make the muffins tough.) Pour into prepared muffin tins until they are ⅔ full. Bake 18-20 minutes or until a toothpick inserted in the center comes out dry. Cool on a wire rack in the tin for 5 minutes. Then, remove from tins and cool an additional 5 minutes.
3. To make the frosting: Place all the ingredients in a food processor and process until light and airy, about 2 minutes. If frosting is too thick, add more buttermilk. Spread over muffins and serve.