Vegan Ancho Chile and Cherry Tomato Muffins

  • Yield: 12 servings


1 1/3cups non-dairy milk (soy, almond, rice, hemp)
1tablespoon cider vinegar
2cups all-purpose flour
1/2cup yellow cornmeal
1tablespoon baking powder
1teaspoon ancho chile powder
3/4teaspoon ground cumin
1/2teaspoon baking soda
1/2teaspoon salt
1/3cup vegetable oil
1 1/2cups cherry tomatoes, quartered
1/2cup chopped green onions (scallions)


  1. Preheat oven to 400 F.
  2. In a glass measuring cup, combine milk and vinegar.  Let stand for 5 minutes.
  3. In a large bowl, whisk together flour, cornmeal, baking powder, ancho chile powder, cumin, baking soda and salt.
  4. Whisk oil into the milk mixture until well blended.  Add the milk mixture to the flour mixture and stir until just blended.  Gently fold in tomatoes and green onions.
  5. Divide batter equally among prepared muffin cups.
  6. Bake in preheated oven for 20 to 25 minutes or until tops are light golden brown and a toothpick inserted in the center comes out clean.  Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool slightly.  Serve warm.

Reprinted with permission from 150 Best Vegan Muffin Recipes by Camilla V. Saulsbury, Robert Rose Inc.