 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
From a vegetarian group, these are one of the best muffins I tasted of its kind for corn muffins. They have a cake like texture and best served hot from the oven.! They are non dairy and contain no eggs! Ingredients:
1 1/4 cups white flour |
1 1/2 cups stone ground yellow cornmeal |
3 tbs cornstarch |
1 tbs baking powder |
1 tsp salt |
2 cups plain soy milk |
1/4 cup corn oil |
1 tsp vanilla |
4 tbs sugar or sweetner of choice |
optional: one cup blueberries etc |
Directions:
1. in one bowl combine all dry ingrdients
2. In another combine soy milk, oil and vanilla
3. Mix all with whisk until blended well
4. Divide batter into paper line muffin cups
5. filling 3/4 full
6. Bake in a 400F oven 15 minutes or tested done in center w
7. with toothpick
8. Serve hot with butter and or jam if desired
9. Muffins reheat well in the micro
|
|