- 1 1/2 teaspoons egg replacer (dry)
- 2 tablespoons water
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons white sugar
- 2 tablespoons vegetable oil
- 1 cup water
- 1/2 teaspoon salt
- 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, filling each about halfway.
- Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.
03/24/2018
recipepes.com
Vegan Corn Muffins, recipe
PT15M
PT1H
5
455 calories
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