Whole grain corn muffins (dairy free)
- Number of Servings: 15
Ingredients
* 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)
Combine soymilk with vinegar and let sit for 10 minutes (while preparing everything else)
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.
Makes 15
Number of Servings: 15
Recipe submitted by SparkPeople user JAKEGEST.
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.
Makes 15
Number of Servings: 15
Recipe submitted by SparkPeople user JAKEGEST.
Nutritional Info 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
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