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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 yield: 6 muffins.
Prep Time:
5 Minutes
Cook Time:
15 Minutes
Ready In:
20 Minutes
Servings:
6

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

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.