Liz asked for chili muffins in her comment on my original post so I've taken the idea and run with it. From the chili I made the other day I made 2 muffins, slightly different, to see which one suits best.
Liz' Chili Loaffins
½ C Soy Milk
1 t Apple Cider Vinegar
2 C Chili
½ C cooked (brown) Rice
¼ C Oil
½ C + 2 T Vital Wheat Gluten
1 C Plain Flour
2 t Baking Powder
½ t Salt
½ t Paprika
Preheat oven to 400F and prepare muffin tins.
In a large bowl, combine the soymilk and vinegar and allow to curdle.
Add the chili, rice and oil to the soymilk and mix well.
Sift in the remaining ingredients and mix well.
Spoon into the prepared tins and bake for 30 minutes, until nicely browned.
Cool in tins for 5 minutes and serve warm or cold.
1 ½ C plain Soymilk
1 ½ t Apple Cider Vinegar
¾ C Chili – at room temperature
½ C + 2 T Cornmeal
½ C + 2 T Plain Flour
1 C Yellow Corn Flour
¼ C Corn Starch
1 T Baking Powder
1 t Baking Soda
1 t Salt
¼ t Black Pepper
1 t minced Jalapeno Pepper (about 1) Use more if you like it really spicy!
¼ C Oil
Preheat oven to 375F and prepare muffin tins.
In a small bowl combine the soymilk and vinegar – stand for 5 minutes.
Load the chili into a piping bag with a very large open tip, nothing fancy but it has to be large enough to allow the chili through.
In large bowl whisk together the cornmeal, flours, cornstarch, baking powder / soda, salt and pepper. Toss in the minced pepper so spread throughout the dry mix.
Add the soymilk and oil to the dry ingredients and mix to just combine.
Spoon the mix into the prepared tins. Using the chili in the piping bag, pipe about 1 T of chili into the centre of the batter in each muffin tin.
Bake for 20 – 25 minutes, or until tests done.
Cool in tins for 5 minutes and the on rack.
Serve hot or cold, but for preference the warmer the better.