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
Preparation
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.
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
