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Parve
Easy
1 Hour
Diets 
When you think of a coffee shop corn muffin, what comes to mind? A delicious, dense, oily, high-calorie muffin. So, think again! This muffin is perfectly moist despite it not having a lot of oil like most corn muffins, and it’s not too sweet. It has a soft texture, and the cornmeal adds a pleasant, welcome flavor. The wheat germ adds a slightly nutty flavor and lots of nutrition. Just don’t tell!
Yields 12-14 muffins
3 tablespoons Gefen Vinegar
1 and 1/2 cups less 3 tablespoons soy milk
1 cup 80% whole wheat flour, such as Shibolim
3/4 cup yellow cornmeal
1/4 cup wheat germ
1/3 cup golden or light brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
scant 1/2 teaspoon salt
1/3–1/4 teaspoon lemon zest (optional but recommended)
1 egg
scant 1/4 cup oil
2 tablespoons Gefen Applesauce
1 teaspoon vanilla extract
3/4 cup frozen blueberries (not defrosted)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a muffin pan and spray with cooking spray.
Pour three tablespoons vinegar into a two-cup measuring cup. Pour soy milk to the one-and-a-half-cup mark. Let sit for a few minutes to thicken and curdle.
Whisk the flour, cornmeal, wheat germ, sugar, baking soda, baking powder, salt, and lemon zest, if using, in a large bowl. Add the sour soy milk, egg, oil, applesauce, and vanilla. Stir until moistened. Do not overmix.
Fold in blueberries. Using a 1/3-cup measuring cup, pour batter into the prepared muffin pan. Bake for 17–20 minutes or until golden brown and ready. Remove from oven to a cooling rack.
Remove muffins from the pan as soon as you can handle them because they continue baking when they sit in the pan, and you don’t want them to dry out. Let cool. These muffins freeze well.
Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Naftoli Goldgrab
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