Sweet Corn Muffins

from Isa Chandra Moskowitz, The Post Punk Kitchen

1 cup flour
1 cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
½ cup plus 2 tablespoons sugar
½ cup corn or vegetable oil
¾ cup soymilk
2 tablespoons vanilla soy yogurt (try Whole Soy)
1 teaspoon vanilla
¼ teaspoon finely grated lemon zest

Directions:

1. Preheat oven to 400°F.
2. In a large bowl, sift together dry ingredients (flour, cornmeal, baking powder, salt, and sugar).
3. In a separate bowl, mix together wet ingredients (oil, soymilk, soy yogurt, and vanilla).
4. Fold the wet mixture into the dry mixture. Halfway through mixing, add the lemon zest and distribute well.
5. Spray muffin tins with a non-stick cooking spray. Fill each tin ⅔ full. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Serve warm.