Author Notes
In my continuing quest to find baked goods for my son-in-law (who is vegan , will not eat white flour or anything with added oil), I came up with this. While there are great recipes out there (Chocolate Covered Katie and, of course, the fabulous Gena Hamshaw), none of them suited him. Thanks to Katie and Gena, whose recipes pointed me in the right direction. —louisez
Ingredients
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1
6 oz. container coconut or other non-dairy yoghurt
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1 tablespoon
white vinegar
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2 cups
coconut or other non-dairy milk
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1 1/2 cups
fine yellow corn meal
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1 cup
white whole wheat flour
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2 teaspoons
baking powder
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1 teaspoon
baking soda
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1/2 teaspoon
Kosher salt
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1/3 cup
sugar
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corn cut from 2 ears (about 1-1 1/2 cups) (optional)
Directions
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Mix yogurt and vinegar together till smooth. Gradually add milk and mix till smooth. Set aside for about ten minutes.
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Mix dry ingredients well. Add wet ingredients and mix just till dry ingredients are fully mixed in. Add corn, if using. Spoon into muffin pan sprayed with spray oil. Bake in preheated 350 degree oven 25 - 30 min. or till test done.
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