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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A small, fast batch of muffins that's the perfect size for a couple. Crisp outside, moist inside with a light texture. Ingredients:
1 1/2 teaspoons egg replacer (dry) |
2 tablespoons water |
1 cup yellow cornmeal |
1/2 cup all-purpose flour |
2 teaspoons baking powder |
2 tablespoons white sugar |
2 tablespoons vegetable oil |
1 cup water |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners.
2. In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon batter into prepared muffin tins using approximately 1/2 cup for each muffin.
3. Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.
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