- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 110.8
- Total Fat: 3.9 g
- Cholesterol: 28.7 mg
- Sodium: 377.1 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 2.2 g
- Protein: 3.7 g
Whole grain corn muffins (dairy free)Submitted by: JAKEGEST
IntroductionSome cornbread style muffins... good with chili or whatever. Some cornbread style muffins... good with chili or whatever.
* 1 3/4 cups stone ground cornmeal
* 3/4 cup whole wheat flour
* 3 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 cups soymilk (unsweetened)
* Cider vinegar
* 2 large eggs
* 3 tablespoons earth balance (butter substitute)
melt earth balance in a pan
dust 15 muffin cups with some extra flour Heat oven to 425°.
Combine the meal, flour, baking powder, soda, and salt in a large mixing bowl.
In another bowl, whisk together the eggs, soymilk and vinegar and the melted butter.
Pour wet mixture into the dry mixture and stir until just combined (try not to over mix)
Fill muffin cups about 3/4 full. Bake for 15 to 20 minutes, or until browned and firm to a light touch.
Number of Servings: 15
Recipe submitted by SparkPeople user JAKEGEST.