Vegan Corn Muffins

Vegan Corn Muffins

43 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
ASTROPHE
Recipe by  ASTROPHE

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

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Ingredients

Adjust Servings

Original recipe yields 6 muffins

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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Reviews (43)

Rate This Recipe
JAX2364
61

JAX2364

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 teaspoons of egg replacer into 1 1/2 cups!!! Be sure to look at the original recipe for proper proportions.

Andy
43

Andy

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 perfect.

tangerine jellybean
39

tangerine jellybean

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 inch round pan at 350 for 20-ish minutes. i'll be making this again!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 31.3 g
  • 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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Best Ever Corn Muffins

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Corny Corn Bread (Vegan and Wheat-Free)