Serves: 5
Total Calories: 325
Yield: 12 muffins

2 cups cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup fresh corn kernals, or frozen and thawed
1/2 cup chopped fresh basil
6 ounces firm silken tofu
1/4 cup olive oil
1/4 cup tomato paste
1 cup plain unsweetened soy milk

1. Preheat the oven to 350°F. Generously oil and flour a standard 12-cup muffin tin and set aside. 2
. Combine the 2 cups cornmeal, baking powder, baking soda, and salt in a large bowl. Add the corn and basil, and mix well.
3. Place the tofu, oil, tomato paste, and soymilk in a blender, and blend until smooth and creamy. Add to the cornmeal mixture and stir just until mixed. Do not overstir.
4. Spoon equal amounts of batter into the prepared muffin cups. (I use a 1/4-cup measuring cup with a handle to ladle the batter.)
5. Bake for 15 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6. Remove the muffins from the tin and serve.

Nutritional Facts:

Serves: 5
Total Calories: 325
Calories from Fat: 100

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Basic Whole Wheat Bread
Delicious Onion Rolls
Cinnamon Raisin Swirl
Raisin Bread
Sesame Cloverleaf Rolls
Cinnamon Pecan Sticky Rolls
Rosemary and Garlic Focaccia
Golden Squash Bread
Sourdough Starter
Sourdough Rye
Savory Tomato-Basil-Corn Muffins
Savory Corn Muffins
Best Blueberry Muffins
Banana-Walnut Muffins
Vicki's Flaxseed Muffins
Apple, Spice, and Oatmeal Muffins
Cinnamon Raisin Muffins
Vegan Cornbread
Petit Coconut Ginger Scones
Pie Crust Pointers
Potato Pie Crust
No-Excuse Quick Bread Crumb Crust
Whole Wheat Pie Crust
Whole Wheat Press-In Crust
Pecan Pie Crust
Coconut Pie Crust