Makes precisely 12 muffins or 1 brownie pan.
1 cup corn flour or meal (actually, I used 175ml gluten free corn flour and 75ml vital wheat gluten to balance it out. What can I say? I'm an improviser.)
1 tsp (heaping) baking powder
1 tsp (heaping) salt
1 cup soymilk + 1tsp apple cider or other light vinegar
1/2 cup sugar
4 Tb buttah
- Preheat oven to 350°F/ 175°C. Actually, I usually do this right before I mix the wet and dry ingredients together because I take forever.
- Grease your pan! Unless you're using cupcake liners. Here's my method: pour a teensy tiny bit of oil in each muffin crevice. Get a paper towel, stick it in a bit of your buttah (I grab, very approximately, a 1/2 Tb), and spread that around with your oil. Also make sure to get the top of the pan, where the batter isn't supposed to go, but inevitably ends up. This gets things nicely greased and makes for easier cleaning. You don't even need to spread messy flour over the top.
- Stir together soymilk and vinegar and set aside.
- In a large bowl, beat together sugar and buttah until smooth.
- In a smaller bowl, combine dry ingredients. I like to whisk mine together.
- Add the now curdled soymilk and the dry ingredients in the the butter mixture and mix until just combined.
- Fill the crevises or brownie pan until 1/3 of the way full
- If muffins, bake 20min until a toothpick comes out clean. If bread, like in a brownie tin, bake approx. 30min until a knife or toothpick comes out clean.
This still needs some tweaking. I'm going to try adding baking soda next time and see if I like them fluffier. as is, they're more cup-cakey. Could be the funny flour combo, though.