As I've mentioned before, I am a huge fan of breakfast.
When I was little, I lived near a delightful bakery, Le Boulanger.
My family and I would walk over on weekend mornings and have breakfast together before our day's adventure.
The place was always packed with families, bikers coming in from their early morning ride, and neighbors swinging by while walking their dogs.
My mom and I always got the double chocolate muffin (it's like cake for breakfast!) and my dad always got a corn muffin and a big cup of coffee.
I never understood why anyone would choose corn when they could have chocolate.
I assumed it was a cultural thing; the corn muffin is the official muffin of his home state, Massachusetts (I bet you didn't know states had official muffins; incidentally, California's is the poppyseed muffin).
Driven by curiosity about this fatherly foible, I tried his corn muffin one morning.
And I loved it! From then on, I was on Team Corn Muffin, and I have tried many more since then.
I find these ones delightful because they are on the small side for muffins.
Two make a great breakfast, and one is perfect with your afternoon tea.
With jam, non-dairy butter, or plain, these muffins have a light crumbly texture, and lots of whole corn pieces.
Make them and bring them to the office, or surprise a friend.
You can even throw them in the freezer and reheat them later on for unexpected guests or a lazy Sunday morning.
1/2 cup coarse yellow cornmeal (e.
g.
polenta) 1 teaspoon salt 1 cup non-dairy milk 1 1/2 teaspoons Ener-G egg replacer 2 tablespoons water 2 cups whole wheat pastry flour 3 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup non-dairy butter 1 1/2 cups whole corn kernels (canned or frozen) Heat oven to 375º.
Prepare your muffin tins with paper cups, or lightly grease them.
Melt the butter and allow to cool.
Combine the cornmeal, 1/2 teaspoon salt and milk in a small bowl, and let sit for 15 minutes.
Meanwhile, blend the egg replacer and water until thick and creamy.
Combine flour, sugar, remaining salt, baking powder and baking soda in a medium bowl.
Add the cooled, melted butter and the egg mixture to the cornmeal and stir.
Add to the dry ingredients.
Add the corn kernels and stir.
Spoon mixture into muffin cups about 3/4 full.
Bake for 25 minutes or until a toothpick inserted comes out clean.
Cool before serving.