Saturday, March 12, 2011

Slightly Smoky, Savory Corn Muffins

I freely admit that this recipe was largely experimental, but (fortunately) the results were an unqualified success. I needed - okay, wanted - something to accompany a big pot of soup, but couldn't be arsed to start a proper yeast-raised bread at 6pm on a weeknight, so corn muffins seemed like a good solution. I didn't have a go-to recipe, but remembered that my mom always used a mixture of flour and cornmeal, to avoid that gut-bomb quality sometimes found in the all-corn variety. 

I took that as a starting point, but after that all bets were sort of off; it was a relief when these came out of the oven not only looking and smelling lovely, but tasting really good as well. As the name indicates, they're not super smokey, but the paprika and scallion combination adds a nice savory something that makes them perfect with a bowl of soup or chili.  Of course, you could leave it out if you like, and still have some seriously yummy muffins, but give them a try as is; my inaugural batch of a dozen lasted well under 24 hours, which in my book is a clear vote of confidence.

Slightly Smoky, Savory Corn Muffins
~ 2 cups plain, unsweetened soy milk
~ 1 tbsp. apple cider vinegar

~ 1.5 cups all purpose flour
~ 1 1/4 cups cornmeal
~ 1 tbsp. baking powder
~ 1 tsp. each: salt, smoked paprika
~ 1/2 tsp. each: sage, garlic powder
~ 2 large scallions, chopped fine
~ 1/4 cup canola oil
~ 2 tbsp. Earth Balance, melted (optional)

Preheat oven to 350 degrees Fahrenheit, and coat a muffin tin with cooking spray.
In a mixing bowl, combine the soy milk and vinegar together and set aside. 
~ In a separate bowl, sift together the flour, cornmeal, baking powder, salt, sage, and paprika.
~ Add the chopped scallions to the dry ingredients and toss to coat; this will give them some "grip" in the batter.
~ Pour the oil into the milk mixture, and whisk until frothy. 
~ Mix the wet ingredients into the dry ingredients to make a smooth (albeit somewhat soupy; don't worry, they'll firm up as they bake) batter.
~ Stir in the melted margarine (if using), and pour the batter into prepared muffin tin and bake for 20-25 minutes, or until a toothpick inserted into the center of one comes out clean.
~ Allow to cool briefly in the tin before turning out and serving warm or at room temperature.


  1. I baked these yesterday and they were lovely, very subtle in flavour. (And the baking aroma was intoxicating!) Thank you for sharing your recipe.