Yield 12 muffins

Dairy and nut free.

Ingredients

  • Click here for printable version of the recipe: Cheesey Cornbread Muffins
  • 1 ¼ cup
    water
  • 1 Tbsp
    fermented tofu Available at most Asian supermarkets. If you can't find it, add a big pinch of salt instead.
  • 1 tsp
    cider vinegar
  • 1 Tbsp
    mild-flavoured vegetable oil
  • 1 cup
    mashed kumara
  • ½ cup
    corn kernels Optional but nice
  • ¼ cup
    sliced black olives Optional but nice
  • 1 cup
    white flour
  • ¾ cup
    polenta/cornmeal
  • ½ cup
    Angel Food dairy-free cheesey sauce mix
  • 1 tsp
    baking soda

Instructions

  1. Step 1
    Preheat oven to 180 celsius.
  2. Step 2
    Grease 12 muffin cups and set aside.
  3. Step 3
    Use a whisk or fork to mix the dry ingredients (items 8-11) in one bowl and set aside.
  4. Step 4
    Mix the wet ingredients in another bowl. If using the fermented tofu, make sure it’s well mixed in. That stuff is strong!
  5. Step 5
    Add the wet mix to the dry mix, stir gently until just combined.
  6. Step 6
    Divide evenly between the muffin tins and bake for 20 - 30 minutes until the tops spring back when you press them gently.