White Chocolate Cornmeal Muffins
April 12, 2007 at 12:28 pm | In recipe |
adapted from how it all vegan. the original recipe calls for raspberries instead of white chocolate chips, but there’s something about the association of orange juice flavor and white chocolate that makes me go “yum”. give it a try. also, the original gives a much longer baking time, but I swear my muffins would be reduced to ashes if I were to follow it. you’ll see how your oven works it out. and finally, normally, oil was used, but applesauce works better than well in my humble opinion, to make up for the evilness of chocolate use vs. raspberries, I suppose. these muffins have been among my favorites for a while now, as some of you might recall.
makes 6 jumbo muffins.
1 1/2 cup cornmeal
1 1/2 cup whole wheat flour
pinch of sea salt
3/4 cup sugar in the raw [or other dry sweetener]
3/4 tsp baking soda
1/4 cup applesauce
3/4 cup unsweetened soy milk [or other "milk"]
3/4 cup orange juice [good quality or freshly squeezed]
1 tsp white balsamic vinegar [or apple cider vinegar]
1/2 cup white choco chips
preheat oven to 400F, prepare muffin pan. in a large bowl, stir together the cornmeal, flour, salt, sweetener, chocolate chips, and baking soda.
in a smaller bowl, combine applesauce, milk, juice, and vinegar. mix together gently until “just mixed”.
spoon into prepared muffin pan and bake for 25 muffins, or until toothpick inserted in the middle comes out clean. let cool in muffin pan.
wanna make them as muffin tops instead? bake at 375F for 18-20 minutes in your muffin top pan.
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Thanks for the great recipe! I will be trying it ASAP–especially with the apple sauce vs the oil.
Courtney
Comment by Courtney — April 12, 2007 #
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I made thes muffins, I had no apple cider vinger or white balsamic vinegar, I used the regular black balsamic vinegar and it turned out great. I also used a regular muffin pan since I do not own jumbo muffin pans. This recipe yielded 12 regular muffins and it took approximately 15 -20 minutes to bake
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