Vegan Corn Muffins42 Reviews
- Prep: 5 min
- Cook: 15 min
- Ready In: 20 min
“A small, fast batch of muffins that's the perfect size for a couple. Crisp outside, moist inside with a light texture.” - by ASTROPHE
Original recipe yields 6 muffins
- Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners.
- 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.
- Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Amount Per Serving (6 total)
- 182 cal
- 5.1 g
- 31.3 g
Based on a 2,000 calorie diet
Reviews (42)Rate This Recipe
"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 teaspoo..." See morens of egg replacer into 1 1/2 cups!!! Be sure to look at the original recipe for proper proportions."
"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...." See more"
"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 ..." See moreround pan at 350 for 20-ish minutes. i'll be making this again!"
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