Vegan Ancho Chile and Cherry Tomato Muffins
- Yield 12 servings
The slightly smoky hit of heat from the ancho chile powder is a great foil for the bright, fresh flavor of tomatoes and the intense onion flavors of the fresh green onions. Packed with vitamins A and C.
- 1 1/3 cups non-dairy milk (soy, almond, rice, hemp)
- 1 tablespoon cider vinegar
- 2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon ancho chile powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 1/2 cups cherry tomatoes, quartered
- 1/2 cup chopped green onions (scallions)
- Preheat oven to 400 F.
- In a glass measuring cup, combine milk and vinegar. Let stand for 5 minutes.
- In a large bowl, whisk together flour, cornmeal, baking powder, ancho chile powder, cumin, baking soda and salt.
- Whisk oil into the milk mixture until well blended. Add the milk mixture to the flour mixture and stir until just blended. Gently fold in tomatoes and green onions.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes or until tops are light golden brown and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool slightly. Serve warm.
Reprinted with permission from 150 Best Vegan Muffin Recipes by Camilla V. Saulsbury, Robert Rose Inc.