 |
Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 6 |
|
A nice corny cornbread muffin from How It All Vegan by Tanya Barnard & Sarah Kramer Ingredients:
3/4 cup yellow cornmeal |
3/4 cup flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
6 tablespoons flax seeds, ground in 18 tablespoons water |
1/4 to 1/2 cup non-dairy milk |
2 tablespoons sweetener |
2 tablespoons oil |
1/2 teaspoon vinegar |
1 cup corn kernels |
Directions:
1. Preheat oven to 350.
2. In a small bowl, mix together the ground flax seeds and water. Let sit for a couple minutes
3. In a large bowl, stir together dry ingredients
4. Add wet ingredients until just mixed
5. Spoon mixture into oiled muffin tins, filling cups up to the top
6. Bake for 15-30 minutes
7. Cool for 5 minutes before devouring
|
|