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Zombie day is upon us! +Vegan Corn Muffins!

October 5, 2009

Soon several zombies will be descending on our apartment for today’s gumbo zombie shoot. We’re going to feed them a fresh batch of gumbo and I’m about to get busy making some vegan corn muffins. I could probably eat a half dozen of these on my own, so I’m going to make as many muffins as I have space in my muffin tins! 36, I think.

The recipe below is a vegan variation on the recipe on the bag of Aunt Jemima Cornmeal. I am going to quadruple it for my zombies, because the original recipe makes 9-10 muffins. The secret to this is to go thick on greasing the muffin tins with soy margarine. This will give your muffins a tasty crust.

RECIPE – Vegan Corn Muffins

1 cup yellow corn meal
1 cup all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup unsweetened soymilk, spoiled with 1 tablespoon of white vinegar
1 1/2 tsp. egg replace beaten with 2 tbs. of warm water
1/4 cup canola oil

Preheat oven to 425° F and thickly grease 10 muffin tins with vegan shortening.

In large bowl, combine corn meal, flour, sugar, baking powder and salt. Add one tablespoon of white vinegar to 1 cup of unsweetened soy milk. Milk will thicken and will become texture of buttermilk. Add oil, soymilk and egg replacer mixure to dry ingredients. Beat with wire whisk about 1 minute.

Spoon batter into muffin tins, until a little over 1/2 filled, bake in preheated oven for 15 minutes, or until wooden pick inserted in center comes out clean.

Feed these muffins to your zombies and they will be happy!

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