I am definitely in a muffin phase at the moment, so I hope you don't mind more muffin recipes! Muffins are the easiest thing to bake, and are great to tote along for in-between meal snacks as well as lunch. And having a good stash of muffins in the freezer, ready to go at a moment's notice on the busiest day, makes you feel a bit smug about how organized you are.
I love corn muffins, with the little crunchy grains. Here are two types of corn muffins, that are just lightly sweet and therefore perfect to accompany a soup, a spicy chili, and so on. One is a pumpkin or winter squash and yogurt muffin, and the other is a classic buttermilk muffin, the kind they used to serve in coffee shops in New York - do they still?
They can be made into mini-size or regular size; the mini muffins are about 75 calories each, and the regular size about 150 calories each.
These two recipes use eggs and dairy products so are not vegan. They do use vegetable oil rather than butter, to keep them on the healthy and light side.