Corn Muffins
This is a simple recipe for great tasting vegan corn muffins!
Equipment
- Muffin Pan
- Bowl
- Spatula
- Small Dish
Ingredients
- 1 cup yellow corn meal fine, organic
- 1 cup whole wheat flour organic
- 2&½ tsps baking powder
- ¼ cup sugar organic
- ¼ cup safflower oil organic
- ⅛ tsp ceylon cinnamon organic
- ¼ tsp sea salt
- 1 egg substitute (Ener-G or organic chia seed egg*), prepared as per package directions
- Your favorite vegan milk or creamer substitute organic
Instructions
- Mix all ingredients well, except milk/creamer. Add sufficient milk/creamer to obtain a thick batter (like a cake batter). Pour into muffin cups or pans. Fill 2/3 full.
- Bake 20 minutes, or until a toothpick inserted into a muffin center comes out clean and dry.
- *1 egg = 1 Tbsp whole chia seeds + 3 Tbsps water Put chia seeds into a small dish. Add the water. Allow chia seeds to form a gel before using.