Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Corn Muffins

Cakes - Muffins - -

INGREDIENTS

1 1/2 t Ener-G Egg Replacer
2 T water
1 cup corn meal
1 cup unbleached flour
1 T baking powder
1/2 t salt
4 T unbleached cane sugar
1 cup soy milk
1/4 cup corn oil

METHOD

In a small bowl, whisk egg replacer and water together until frothy, and set aside. In a large bowl, combine corn meal, flour, baking powder, salt, and sugar. Add soy milk and corn oil to the egg replacer mixture and whisk well. Add wet ingredients to the dry ingredients, stirring just enough to mix.

Fill greased muffin pans 1/2 to 2/3 full. Bake at 425 degrees for 15 - 20 minutes or until lightly browned.

Yield: 12 muffins.

posted by Donna Schakelaar

[post a new comment]