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Avocado

Whole Grain Corn Muffins with Goat Cheese and Cranberries

by:
March 10, 2013
0
0 Ratings
  • Makes 12
Author Notes

This is a vegan cornbread base with goat cheese and cranberries added for fun. Perfect with soup! —foodi.e.

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Ingredients
  • Dry Ingredients
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Liquid Ingredients
  • 2 tablespoons honey
  • 1/2 ripe avocado, mashed
  • 1 3/4 cups soymilk
  • 1/2 cup crumbled goat cheese
  • 1/2 cup dried cranberries
Directions
  1. Preheat oven to 375 degrees. Grease a 12-cup muffin tin.
  2. Thoroughly combine your dry ingredients in a large mixing bowl.
  3. In a separate bowl, mash up your avocado and beat in the soymilk and honey, mixing well.
  4. Make a well in the center of the dry ingredients and stir the wet and dry together with a wooden spoon or mixing spoon until just combined. Gently stir in the goat cheese and cranberries.
  5. Scoop into prepared muffin tin and bake for 15 to 20 minutes, until muffins are well risen and lightly browned on top.
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4 Reviews

Write a Review
foodi.e. June 5, 2013
That makes me so happy! Glad they turned out well for you.
Jaxmccaff June 3, 2013
Made these today and they turned out beautifully! I used almond milk instead of soy and they were delicious. These will be an often made recipe for sure!
foodi.e. March 11, 2013
Thank you! I think of the avocado as a substitute for both, really, it has the binding qualities of the egg but the mouthfeel and wonderful qualities that come from the fat proteins. Works in a lot of different recipes, you would never know it's avocado!
susan G. March 11, 2013
These are beautiful! I'm curious about the avocado -- is it an egg or fat substitute? Another must try...