This weekend, The Watson Twins are throwing their annual Kentucky Derby Party. I’m actually vehemently opposed to animal racing and always purposely arrive after the actual race. Some may question my even attending an event that celebrates something I so strongly oppose… but the bottom line is, it’s a private, non-fundraising party thrown by my dear friends who grew up in Louisville, Kentucky. They have no problem with the race – and I respect their choices… I mean, my Grandparents are Republicans, for the love of Pete – and I still adore them.
That being said… I’ll use just about any excuse to bake Vegan goodies and don a floor length dress. For this particular function, I always prepare something Southern-y – in the spirit of the hostesses. This time around, I’m going to bring corn muffins with buttery maple spread!
Prep time: 10 minutes | cooking time: 20-25 minutes | makes 12 muffins or 24 mini muffins (which I prefer for parties)
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1/2 cup corn or vegetable oil
3/4 cup soymilk
2 tablespoons soy yogurt
1 teaspoon vanilla
1/4 teaspoon finely grated lemon zest
BUTTERY MAPLE SPREAD
1/2 cup Vegan margerine
1/4 cup maple syrup
Preheat oven to 400.
In a large bowl, sift together dry ingredients (flour through sugar). In a seperate bowl, wisk together wet ingredients (oil through vanilla). Fold wet into dry, halfway through mixing add lemon zest and distribute well.
Spray muffin tins w/ non stick cooking spray. Fill each tin 2/3 full. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.
While baking, use electric or hand mixer to blend Buttery Maple spread.
POST BY DEANA BRACKEN