Vegan Corn Muffins

Boston Market’s corn bread is my favorite and I’ve always wanted to bake something similar at home. I found a corn muffin recipe in The Taste of Home Baking Book, submitted by one of it’s reader Barb Marshall. I love The Taste of Home magazine and especially this baking book because the recipes work like a charm. Nothing can go wrong. I’ve seen a couple of recipes for corn muffin, but this one was very simple and easy to veganize also. These muffins can be prepared in no time. A nice accompaniment for vegetarian chili or some hot vegetable soup. My son also liked these muffins.
Yield: 8 muffins
2 In a large bowl combine the flour, cornmeal, sugar, baking powder and salt.
3 In a blender/food processor add Ener-G, water, milk and oil. Blend it thoroughly, for about 3 minutes.
4 Stir into the dry ingredients just until moistened.
5 Fill the muffin cups 2/3rds full.
6 Bake for 16-18 minutes or until a toothpick comes out clean.
7 Cool for 5 minutes before removing from pan to a wire rack.
2 Adding some fresh/frozen corn kernels to the batter would be nice too.
3 This is a general baking tip. I have found that greasing baking sheets/pans with shortening works better than using a non stick spray. Non stick spray leaves burn marks on the sheets while shortening does a clean job.
This is my 2nd entry for the Egg Replacement Event – Egg Replacer Powder hosted by me.
This also goes to Sunshine Mom’s FIC – Yellow.
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August 18th, 2010 at 1:22 am
Thank u Madhuram.. I have got my Ener -G from US.. my lovely brother picked it for me….
Do sneak a peek at my space whn time permits…
Cheers
Sandhy
That’s great Sandhya. Will surely drop by.