Vegan Cornbread Muffins
Ingredients
Wet Ingredients
-
¾
cup
unsweetened soy milk
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
ground flaxseed
-
3
tablespoons
warm water
-
½
cup
melted vegan butter or melted coconut oil
-
¼
cup
molasses
Dry Ingredients
-
1 and ¼
cups
all-purpose flour
-
1
cup
coarse cornmeal
-
1
teaspoon
salt
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¼
cup
white sugar
Instructions
- Preheat the oven to 400°F.
- Combine soy milk and apple cider vinegar in a small bowl and let it rest for 10 minutes.
- Make a flax egg by mixing ground flaxseed and warm water in another small bowl, letting it rest for 5 minutes.
- In a medium mixing bowl, mix together the dry ingredients: flour, cornmeal, sugar, salt, baking powder, and baking soda.
- Add the wet ingredients to the dry ingredients and whisk until just combined, being careful not to overmix.
- Lightly oil a 12-cup muffin tin and pour ⅓ cup of batter into each tin.
- Bake for 15-18 minutes, checking for doneness with a toothpick.
- Let the muffins sit for 2 minutes before turning them out onto a cooling rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
199
Total fat
7g
Total carbohydrates
30g
Total protein
3g
Sodium
310mg
Cholesterol
0mg
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