Cornbread Muffins or Loaf (Vegan) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dense, delicious, low-calorie, sugar-free, oil-free vegan cornbread muffins! Adapted from Jennifer McCann's recipe on . It makes 12 FULL muffins (no half-full wimpy muffins here!) at 103 calories each! I absolutely love these. They're mildly sweet and super tasty. Ingredients:
1/2 cup sugar-free maple syrup |
292 g so good no sugar added original soy milk |
1/3 cup unsweetened applesauce |
137 g whole wheat flour |
150 g cornmeal |
1 tbsp baking powder |
1 tsp salt |
Directions:
1. IMPORTANT INGREDIENT INFO!!!: The soy milk is 1 1/3 cup. The whole wheat flour is 1 cup. The cornmeal is 1 cup. The maple syrup is actually 1/3 cup!! Ingredients were added as shown above so that the cal count would be correct for the specific brands of ingredients I was using. You may need a bit more applesauce, too; try closer to 1/2 cup.
2. Preheat oven to 350F.
3. Mix wet ingredients.
4. Sift together the dry ingredients and add to the wet mixture.
5. Pour into a 9x9 (greased) pan OR 12 muffin tins with muffin papers.
6. Bake for 35 minutes if using a pan OR 25 minutes if using muffin tins. Cool, and store in a closed container.
7. NOTE: For a more dessert-like muffin, use 2/3 cup of syrup and only 1 cup of soy milk.
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