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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 167.8
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 365.2 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.7 g

View full nutritional breakdown of Vegan Corn Muffins calories by ingredient
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Vegan Corn Muffins

Submitted by: WOODLANDMYST

Introduction

Egg free and Dairy free Egg free and Dairy free
Number of Servings: 6

Ingredients

    1 1/2 teaspoons egg replacer (dry)
    2 Tablespoons water
    1 Cup yellow cornmeal (organic)
    1/2 Cup all purpose flour (organic)
    2 teaspoons baking powder
    2 Tablespoons canola oil
    1 Cup water
    1/2 teaspoon sea salt

Directions

Preheat oven to 450 degrees F (230 C). Grease six muffin cups or line with paper liners.
Beat together egg replacer and 2 T water. Add canola oil and 1 Cup water to 'egg' mixture. In separate bowl, combine cornmeal, flour, baking powder and salt. Add egg mixture. Stir until smooth. Spoon into muffin cups (approximately 1/2 cup per muffin.)
Bake 10-15 minutes or until toothpick inserted into center of muffin comes out clean.
Makes 6 muffins.

Number of Servings: 6

Recipe submitted by SparkPeople user WOODLANDMYST.






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