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Vegan Corn Muffins

Vegan Corn Muffins

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ASTROPHE

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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

JAX2364
61
10/4/2003

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
49
3/9/2009

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
40
2/17/2006

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!