Vegan Corn Muffins Recipe

Ingredients
<br>- 1 1/2 teaspoons egg replacer (dry)
<br>- 2 tablespoons water
<br>- 1 cup yellow cornmeal
<br>- 1/2 cup all-purpose flour
<br>- 2 teaspoons baking powder
<br>- 2 tablespoons white sugar
<br>- 2 tablespoons vegetable oil
<br>- 1 cup water
<br>- 1/2 teaspoon salt
<br><p></p>Directions
<br>step 1: Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners.
<br>step 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, filling each about halfway.
<br>step 3: Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.
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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
step 1: Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners.
step 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, filling each about halfway.
step 3: Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.

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