Sweet Corn Muffins

Makes 20 servings
Cooking time: 20 minutes (active), 45 minutes (total)

Ingredients

Muffins

• ¾ cup whole wheat pastry flour
• ¾ cup whole wheat flour
• ⅔ cup evaporated cane juice crystals
• 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

Frosting

• 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

Directions

Preheat oven to 350°F. Grease muffin tins with butter or use paper inserts.

To make muffins: Combine all dry muffin ingredients in a bowl: flour, evaporated cane juice crystals, 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.

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.



Nutrition Facts

Serving size: 1 muffin, Calories 120, Calories from Fat 51.0%, Total Fat 7g, Saturated Fat 2g, Cholesterol 28mg, Total Carbohydrates 11g, Dietary Fiber 1g, Protein 3g, Sodium 171mg, Potassium 96mg, Calcium 71mg, Iron 5%, Vitamin C 5%, Vitamin A 3%, Vitamin B 1%