Honey, let me tell you about one of my favorite recipes — Almost-Cornbread Muffins is something I’ve been making for years and it never disappoints! This is the kind of dish that fills the whole kitchen with the most wonderful aroma and has everyone asking when dinner will be ready.
Made with simple, wholesome ingredients like regular, sugar, syrup, this recipe comes together without any fuss. That’s the way Gran likes it — good food that doesn’t keep you in the kitchen all day.
Whether you’re making this for a weeknight dinner or bringing it to a gathering, I promise it will disappear fast. Don’t forget to scroll down and let me know how it turned out in the comments!
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Almost-Cornbread Muffins
Ingredients
- 0.5 cup Regular
- 0.33333333333333 cup Sugar
- 0.25 cup Syrup
- 0.5 cup Tofu
- 1 teaspoon Salt
- 1.5 cup All-Purpose Flour
- 0.75 cup Cornmeal
- 1 teaspoon Baking Powder
- 0.5 cup Rice
Instructions
- Preheat oven to 400F.
- Grease muffin pan, or fill with 12 muffin cups.
- Mix margarine, sugar, maple syrup, tofu and salt.
- In a separate bowl, mix flour, cornmeal and baking powder.
- Blend into margarine mixture.
- Stir in rice milk, mixing just until moistened into a lumpy batter.
- Do not over mix.
- Batter should be thick but drop easily off a spoon into muffin cups; add a bit more rice milk if batter is too thick.
- Fill muffin cups 2/3 full with batter.
- Bake about 20 minutes, or until just beginning to brown, and toothpick inserted in center comes out clean.
