Stuffed Mexican Corn Muffins

Looking for an afternoon pick me-up? Something spectacular to serve with gazpacho? A unique side for your morning tofu scramble? Maybe just a different take on a cornbread? Try these savory muffins!








Stuffed Mexican Corn Muffins
Makes 9 normal muffins or 6 mega muffins
(with a little leftover filling)

Filling-
1/2 package tempeh, steamed and crumbled
1 Tbsp oil
1/2 cup onion, diced small
1 clove garlic, crushed
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp marjoram
1/2 chipotle, minced
1 Tbsp tamari
1 -2 Tbsp water

Muffin-
1 cup soy milk
1 Tbsp apple cider vinegar
1/4 cup oil
1/2 cup soy yogurt (plain)
1 1/2 cups cornmeal
1 cup flour
2 Tbsp sugar
1/2 tsp salt
1 Tbsp baking powder
kernels cut from one ear of cooked corn
1 jalapeno, minced finely

1 tsp smoked salt (optional)

Preheat the oven to 500. Lightly oil a muffin tin.

Make the filling. Heat the oil in small frying pan, then add the onion and tempeh. Once the onions are softened and the tempeh is lightly browned, add the garlic and the dried herbs. Stir a few minutes. Combine the minced chipotle, the tamari and 1 Tbsp of water and pour into the tempeh mixture. Stir and cook for a few minutes. Add the extra tablespoon of water if the mixture seems really, really dry. You aren't going for a wet mixture (just moist) and probably won't need it. Taste for seasonings and set aside.

Now make the muffin base. Mix the milk with cider vinegar and stir in the yogurt and oil. Set aside. In a different bowl, whisk together the cornmeal, flour, sugar, salt and baking powder. Stir the corn and jalapeno into the dry mixture. Stir the wet ingredients into the dry, but don't overmix or you can overwork the baking powder. Don't worry if you see a few dry parts. They'll take care of themselves. Just give it a general stirring.

Fill muffin tins a little over 1/2 way with muffin mixture. (If making mega muffins, fill 3/4 of the way). Don't use all the muffin batter, because you will need some to top the muffins after filling. Make a little indentation in each muffin, slightly mooshing batter to the sides. Fill each with a heaping tablespoon of filling. Top with batter, spreading it a little toward the edges. Sprinkle the tops with smoked salt, if you're using it. Pop in the oven and immediately reduce oven to 400 degrees. Bake for about 20 minutes or until golden brown. They're good warm or cold.

This isn't your everyday cornbread or an everyday muffin, but it could be! It's a fun change. Give it a try!