Vegan Corn Muffins

Vegan Corn Muffins

47
ASTROPHE 22

"A small, fast batch of muffins that's the perfect size for a couple. Crisp outside, moist inside with a light texture."

Ingredients

20 m servings 182 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

47
  1. 50 Ratings

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An easy basic recipe. It turned out really nice--light and moist. This would probably also be good with green chilis stirred in. A warning about the printer ready recipe, it converted 1 1/2 t...

So lovely and light mmmmmmmm I used 1tbl spoon of milled flax to 3 tbl spoon water as egg replacer equivalent to one egg. Almond milk instead of water and all organic ingredients made these perf...

mm mm, sooo good. my whole family loved it. my only changes were to use 7/8 c soymilk mixed with 1/8 c lemon juice in place of the water (a buttermilk-like solution), and also i baked it in an 8...