'Parmesan'-Corn Bread Muffins

Make these tasty little muffins in place of bread or biscuits to go alongside dinner.

Spoon 1 cup all-purpose flour and 2/3 cup yellow cornmeal into measuring cups, leveling with a knife. Combine the flour, the cornmeal, 2 tablespoons raw sugar, 2 teaspoons baking powder and 1/4 tsp. salt in a large bowl.

For the wet ingredients, you need two very non-vegan things: buttermilk and egg whites. For the buttermilk, pour 1 cup plain soy milk into a bowl and add 1 tablespoon lemon juice. Let stand 5 minutes to clabber (sour) it. For this recipe, you only need 2/3 a cup of buttermilk, so save the rest for another use, or simply discard it.

Combine the 'buttermilk' in a bowl along with the equivalent of 2 eggs using egg replacer (such as Ener-G) and 3 tablespoons vegetable or canola oil, whisking until combined.

Make a well in the center of your dry ingredients, and pour in the 'buttermilk' mixture; stir just until moist.

Coat 10 muffin cups with cooking spray, and divide the batter evenly among them (about a heaping tablespoonful each). Sprinkle the tops evenly with 1/4 cup shredded vegan cheese in place of Parmesan - I used the vegan mozzarella from Galaxy Foods.

Bake at 425 degrees for 10 minutes, then transfer immediately to a wire rack. These are yummiest served warm! Each muffin is 160 calories.

Cost:
none! I had everything at home.