vegan appetizer ll sunny corn muffins

*updated 01/22/11with pic*

I attended a Recipe Swap last night and it was so fun! Everything was absolutely delicious! I made Sunny Corn Muffins from a Post Punk Kitchen recipe and wouldn't you know... I forgot to take pics! So I will have to make them again and then update this post with a picture BUT I wanted to share the recipe. They were really really good! I did not have soy yogurt so I substituted with applesauce. The funniest thing was that there were a few others there who had allergens to foods or their family members did so it was very interesting to get their point of views on food and I hope to swap recipes more often with them soon!

These are perfect sweet corn muffins, crispy outside and soft inside. They’ve got a great crumb, perfect for spreading on a pat of soy margarine.

Ingredients

1 cup flour

1 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup plus 2 tablespoons sugar

1/2 cup corn or vegetable oil

3/4 cup soymilk

2 tablespoons soy yogurt

1 teaspoon vanilla

1/4 teaspoon finely grated lemon zest

Directions
Preheat oven to 400.

In a large bowl, sift together dry ingredients (flour through sugar). In a seperate bowl, wisk together wet ingredients (oil through vanilla). Fold wet into dry, halfway through mixing add lemon zest and distribute well.

Spray muffin tins w/ non stick cooking spray. Fill each tin 2/3 full. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.