Very berry corn muffins from the basic chocolate chip cookie to the more complex flavors of a sandwich cookie, I’m sure you will enjoy this collection. And if you don’t tell anyone, no one will guess they are vegan! 

Ingredients 

1¼ cup all-purpose flour

¾ cup yellow cornmeal

⅓ cup granulated sugar

2 teaspoons baking powder

½ teaspoons baking soda

¼ teaspoon salt

1 cup soymilk

⅓ cup canola oil

1 tablespoon grated orange peel (or peel from 1 orange)

¾ to 1 cup fresh, frozen,

or dried mixed berries or blueberries

Method 

Preheat the oven to 400 degrees and oil a standard 12-cup muffin pan or line it with paper liners. Combine the flour, cornmeal, sugar, baking powder,

baking soda, and salt in a large bowl. Add the soymilk, canola oil, and orange peel and stir to combine. Fold in the berries.

Spoon the batter evenly into the prepared muffin cups.

Bake for 18 to 20 minutes, or until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.

Cool on racks. Store in a sealed container at room temperature.