Vegan Mini Cornmuffins

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Nutritional Info

Servings Per Recipe: 27
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

View full nutritional breakdown of Vegan Mini Cornmuffins calories by ingredient

Introduction

This is a lightly sweet cornbread with a strong corn flavor and hints of savoriness (if paprika or cayenne is added). It's based on a vegan cornbread recipe from the Post Punk Kitchen. This is a lightly sweet cornbread with a strong corn flavor and hints of savoriness (if paprika or cayenne is added). It's based on a vegan cornbread recipe from the Post Punk Kitchen.

Minutes to Prepare: 5

Minutes to Cook: 20

Number of Servings: 27

Ingredients

1 cup cornmeal

1/2 cup all-purpose flour

3 Tbsp canola oil

1 Tbsp sugar (or maple syrup)

1 tsp baking powder

1/4 tsp salt (up to 1/2)

1 tsp apple cider vinegar

1 cup soy milk (or other 'milk')

cinnamon, paprika or cayenne to to taste!

Tips

If you have a 24-serving mini-muffin tin, you will have some batter left over. Just lightly-grease a custard cup or other small oven-safe dish and pour the rest of the batter in it..

Directions

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