Vegan Cornbread Muffins Recipe
Soft and lightly crumbly eggless cornbread muffins made with simple ingredients and easy swaps. This vegan-friendly recipe comes together quickly and makes a perfect side for chili, soups, or everyday meals.
Ingredients
- 1 cup All purpose flour
- ¾ up Yellow Cornmeal
- 3 tablespoons Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 1.5 teaspoon Ener-G Egg Replacer (in place of 1 egg)
- 2 tablespoons Water
- 1 cup Milk (I used Unsweetened Soy Milk)
- ¼ cup Vegetable Oil (I used Canola Oil)
Instructions
- Preheat oven at 400F/200C for 15 minutes. Grease muffin cups with shortening.
- In a large bowl combine the flour, cornmeal, sugar, baking powder and salt.
- In a blender/food processor add Ener-G, water, milk and oil. Blend it thoroughly, for about 3 minutes.
- Stir into the dry ingredients just until moistened.
- Fill the muffin cups ⅔rds full.
- Bake for 16-18 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
Notes
- Flax egg also works as a good egg substitute in this vegan cornbread muffins recipe.
- I don't have any complaints with this recipe. The only thing I wish I had done was spreading the batter in the 8 muffin cups evenly in the first go itself. I had some batter remaining after filling the cups initially, so distributed it again among the 8 cups. So what happened was after baking there was this extra top on the muffins. Not a big deal, but the corn muffins would have looked perfect and smooth on the top (just like the picture in the magazine) if I had done it the other way.
- Adding some fresh/frozen corn kernels to the batter would be nice too.
