Vegan Mini Cornmuffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 27
Ingredients
1 cup cornmeal1/2 cup all-purpose flour3 Tbsp canola oil1 Tbsp sugar (or maple syrup)1 tsp baking powder1/4 tsp salt (up to 1/2)1 tsp apple cider vinegar1 cup soy milk (or other 'milk')cinnamon, paprika or cayenne to to taste!
1. Prehead oven to 350F.
2. Combine dry ingredients in one bowl (cornmeal, flour, salt, baking powder, optional spices).
3. In another bowl whisk together oil and sugar; add soy milk and vinegar and whisk until well-combined and slightly frothy.
4. Fold wet and dry ingredients together until completely moist (do not over-stir/mix).
5. Portion into mini-muffin tins and bake 20 minute or until a knife inserted into the middle of on of the muffins comes out clean.
Serving Size: makes 27 mini-muffin servings/bits
2. Combine dry ingredients in one bowl (cornmeal, flour, salt, baking powder, optional spices).
3. In another bowl whisk together oil and sugar; add soy milk and vinegar and whisk until well-combined and slightly frothy.
4. Fold wet and dry ingredients together until completely moist (do not over-stir/mix).
5. Portion into mini-muffin tins and bake 20 minute or until a knife inserted into the middle of on of the muffins comes out clean.
Serving Size: makes 27 mini-muffin servings/bits
Nutritional Info Amount Per Serving
- Calories: 43.6
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 6.1 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.5 g
- Protein: 0.9 g
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