Muffin to Lose: Savoury Corn-Scallion Muffins

Grab this

• 1 cup (250 mL) unsweetened soy milk
• 1 tablespoon apple cider vinegar
• 1 cup (125 g) all-purpose flour
• 1 cup (150 g) fine yellow cornmeal
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1/2 teaspoon smoked paprika
• 1 cup (165 g) corn kernels, thawed if frozen
• 4 scallions, thinly sliced (about 1/2 cup)
• 1/4 cup (60 mL) neutral oil
• 2 tablespoons maple syrup

Do this

1. Heat the oven to 400°F (200°C). Lightly grease a 12-cup muffin pan or line it with paper liners.
2. Stir the soy milk and apple cider vinegar together in a small bowl. Let the mixture stand for 5 minutes while you prepare the dry ingredients.
3. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, salt and smoked paprika until evenly combined.
4. Set aside 2 tablespoons each of the corn and scallions for topping. Stir the remaining corn and scallions into the dry mixture.
5. Whisk the oil and maple syrup into the soy-milk mixture. Pour the wet mixture into the dry ingredients and fold gently just until no dry flour remains. Do not overmix.
6. Divide the batter evenly among the 12 muffin cups. Sprinkle the reserved corn and scallions over the tops.
7. Bake for 17 to 20 minutes, until the tops are golden and a toothpick inserted into the centre of a muffin comes out clean.
8. Cool in the pan for 5 minutes, then transfer the muffins to a rack. Serve warm or let them cool completely before storing.