From theppk.com
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
½ cup plus 2 tablespoons sugar (or maple syrup)
½ cup corn or vegetable oil
¾ cup soymilk
2 tablespoons soy yogurt
1 teaspoon vanilla
¼ teaspoon finely grated lemon zest
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 ⅔ full. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.
Add fresh chives, chile peppers, red pepper flakes, jalapenos, or frozen corn nibblets for savory muffins, or blueberries for extra sweet
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