Broccoli Corn Muffins

Is it bizarre to put broccoli in corn muffins? Mr D thinks so...his exact words were: "that's beyond bizarre". 

...he might be right, but I think you could add almost any veggie and it would be innocuous at worst. Actually, the broccoli didn't add a lot of flavor, but it was fun. I used about 1/2 cup corn kernels and 1/2 cup chopped broccoli, but if I were to make them again, I'd add in about 1 cup of each...they disappeared into the batter somehow. 

Needs more corn and broccoli!

Corn Muffins (makes 6)

1 cup sweetcorn kernels (this is upped from 1/2 c. I used above)

1  cup other veggies of choice, (blanched if desired), chopped small (upped from 1/2 cup used above)

egg replacer for 2 eggs (3 teaspoons egg replacer + 4 tbs water if using EnerG brand)

1 cup non-dairy milk + 1 tablespoon lemon juice (vegan buttermilk)

1/3 cup oil or melted Earth Balance or other vegan margarine

1 1/4 cups unbleached flour

3/4 cup yellow corn meal

1/4 vegan sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Preheat oven to 400 F. Grease and flour your muffin tin. 

Whisk together the egg replacer and water until well combined, add the vegan buttermilk mixture, oil, and whisk. In a separate bowl, combine the flour, corn meal, sugar, baking powder, baking soda, and salt. Toss in the veggies to coat. Add the wet mixture to the flour mixture and fold in gently until the moist mix is just incorporated. The dough will be thick and lumpy.

Fill muffin tins...I filled mine to nearly full because I wanted a large cap...(didn't work). Bake for 20 minutes or until a wooden stick comes out clean.

Bizarre as they may be, they're pretty tasty with a little red pepper jelly.

As I was taking the muffin photos, this guy came running along the sun roof:

View above the corn muffins

(Please ignore the dirt...that's on the outside of the glass and I don't have a ladder tall enough to get up there and clean it, plus I'm afraid I might fall through or something.)

Cheeky watches from below: