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)


  1. Preheat oven to 400 F.
  2. In a glass measuring cup, combine milk and vinegar.  Let stand for 5 minutes.
  3. In a large bowl, whisk together flour, cornmeal, baking powder, ancho chile powder, cumin, baking soda and salt.
  4. 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.
  5. Divide batter equally among prepared muffin cups.
  6. 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.



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