Spicy Corn Muffins recipe with soymilk

Spicy Corn Muffins

Recipe brought to you by Silk


  • 3/4 cup yellow cornmeal
  • 1 1/4 cup unbleached all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1 cup Silk Original or Unsweetened Soymilk
  • 1 egg
  • 1/4 cup canola oil
  • 1 Tbsp. honey
  • 1 (7 oz.) can chipotle chilies in adobo sauce, drained
  • 1 cup canned corn kernels, drained



  • Preheat oven to 400?F. Spray or grease a 12-cup muffin pan.
  • Whisk together cornmeal, flour, baking powder, salt, and cumin in a large bowl. In a separate bowl, whisk together soymilk, egg, oil, and honey.
  • Pour egg mixture over cornmeal mixture and stir until ingredients are moistened. Do not overmix.
  • Remove chilies from can and chop. Gently stir chilies and corn into batter.
  • Spoon into prepared pan and bake for 15-18 minutes until golden brown.

Makes 12 muffins.

Nutrition per muffin: 152 calories, 3.5g protein, 14.5g carbohydrate, 2g dietary fiber, 6g fat (0.5g sat. fat), 15.5mg cholesterol, 300mg sodium (calculated using unsweetened soymilk)