Vegan Corn Muffins

          

A small, fast batch of muffins that’s the perfect size for a couple. Crisp outside, moist inside with a light texture.

Original recipe makes 6 muffins

Ingredients

1 1/2 teaspoons egg replacer (dry)
2 tablespoons water
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons white sugar
2 tablespoons vegetable oil
1 cup water
1/2 teaspoon salt

  • PREP

    5 mins

  • COOK

    15 mins

  • READY IN

    20 mins

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners.
  2. In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon batter into prepared muffin tins using approximately 1/2 cup for each muffin.
  3. Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Nutrition

Calories: 182 kcal
Carbohydrates: 31.3 g
Cholesterol: 0 mg
Fat: 5.1 g
Fiber: 1.2 g
Protein: 2.7 g
Sodium: 316 mg

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