Vegan Agave Cornbread Muffins |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup. It got votes as being better than traditional cornbread muffins by my anti-vegan roommates! They can also be made macrobiotic if you substitute the agave with maple syrup. Ingredients:
1/2 cup cornmeal |
1/2 cup whole-wheat pastry flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup applesauce |
1/2 cup soy milk |
1/4 cup agave nectar |
2 tablespoons canola oil |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
2. Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
3. Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.
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