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Vegan Corn Muffins Recipe

Recipe by: ASTROPHE

"A small, fast batch of muffins that's the perfect size for a couple. Crisp outside, moist inside with a light texture."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook15 m
  • Ready In20 m
  • 1Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners.
  • 2In 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.
  • 3Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Ingredients
  • 6 servings
  • 182 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    182
    9%
  • Fat:
    5.1
    8%
  • Carbs:
    31.3
    10%
  • Protein:
    2.7
    5%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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