These are more tender than conventional cornmeal muffins. They have a moist texture, similar to Italian Polenta. In the early 2000’s a reader submitted this recipe at her state fair and won first prize. They are a little different than normal cornmeal muffins, but very good.
Extra Tender Cornmeal Muffins
1 cup cornmeal
1 teaspoon baking powder
1/4 to 1/2 teaspoon salt
1 cup boiling water
1 tablespoon dairy-free margarine
1/2 cup milk—soy, rice, dairy, etc.
Cooking spray or vegetable oil for greasing the pan
Preheat the oven to 450°. Coat 12-muffin cups lightly with cooking spray or grease them lightly with vegetable shortening. Put the tea kettle on to boil.
In a large bowl combine the cornmeal, baking powder and salt. Mix well so the baking powder and salt are evenly distributed throughout the cornmeal. Measure the boiling water in a metal or heat tempered glass measuring cup (not a plastic measuring cup, which could crack and break). Pour the boiling water over the cornmeal mixture. Add the margarine. Stir well. The cornmeal with swell up and absorb the water. The margarine will melt.
Stir in the soymilk. This should cool the mixture sufficiently so the eggs won’t cook when you stir them in next. If the batter still seems very hot after adding the soymilk, then allow it to cool down to lukewarm before adding the eggs. After adding the eggs beat the batter smooth. Pour the batter into prepared muffin cups. Fill each about half full.
Bake at 450° for about 20 minutes or until lightly browned and firm. Remove from the oven and serve. Makes 6 servings—2 muffins each. Extra yummy with main dishes that include spicy beans or lentils.
Assuming 6 servings; 2 muffins per serving.
Per Serving: 122 Calories; 5g Fat (33.7% calories from fat); 4g Protein; 16g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 226mg Sodium.
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.