Corn Muffins with Tofu
Submitted by mapbh
Vegan corn muffins using blended tofu in place of eggs and dairy. Five simple ingredients, whole wheat pastry flour, and a hot-pan trick for a shatteringly crisp crust.
YIELD
1 dozenPREP
15 minCOOK
30 minREADY
45 minNo eggs, no milk, no butter, and somehow these corn muffins still come out golden, crusty, and satisfying. The secret is tofu blended with boiling water, which creates a creamy liquid that binds the batter and adds just enough protein to give the muffins structure.
Whole wheat pastry flour keeps things tender while the cornmeal brings that gritty, golden crunch you want in a proper corn muffin.
The real move is preheating oiled muffin tins in the oven before pouring in the batter. That sizzle when wet batter hits hot metal is what builds a crust that crackles when you break it open.
Kitchen Tips
- Blend the tofu with boiling water carefully and only pulse a few times. You want it slightly textured, not silky smooth. A little chunk adds character.
- Preheat the oiled muffin tins in the hot oven for at least 5 minutes before filling. This is the single biggest difference between a good corn muffin and a great one.
- Work quickly when spooning batter into the hot tins. The faster you get them back in the oven, the better the crust.
- These also work beautifully in cast iron corn-stick pans for even more crispy surface area.
Ingredients
Directions
Mix flours.
Crumble tofu into blender.
Add boiled water and salt to tofu in blender (carefully) and blend until not quite smooth.
(Just a few pulses please).
Don’t do this in too small blender or without lid like I did once.
Add immediately to flour and mix well.
Spoon into muffin tins or cast iron stick trays and bake at 400℉ (200℃) for about 30 minutes until golden brown.
Heat oven first and place oiled muffin tins in to heat up beforehand to get a wonderful crust..
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