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Agave Nectar Corn Muffins
By jen | June 3, 2009
I’m very particular about my cornbread. I like it dense, moist, slightly sweet and with a crispy edge. I’ve tried a few different recipes but never been completely satisfied with the results. After some experimenting these past few days, I think I’ve found something I really like — for now. The crispy, crackly tops and subtle flavor and sweetness from the agave nectar are what make these corn muffins special. Blueberries or corn kernels would be a great addition to the mixture.
The following recipe makes 12 small muffins.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup plain soy yogurt (I recommend Whole Soy & Co brand)
1/4 cup agave nectar
1/8 cup canola oil
Directions
Preheat the oven to 350 degrees and grease a muffin pan or line with paper muffin liners.
In a medium sized bowl, mix the soy yogurt, agave nectar and canola until combined. In a separate bowl, combine the cornmeal, flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and gently stir until thoroughly combined. The batter should be very thick — too thick to pour.
Spoon the batter into the muffin pan, filling each cup about 3/4 of the way. Use a small spoon to smooth out the tops of the muffins. Bake the muffins for 18-20 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean.
Topics: Baked Goods |
August 24th, 2009 at 3:55 PM
Oh dang, those look SO good!