Vegan Cornbread Muffins
Vegan Cornbread Muffins

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vegan cornbread muffins. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vegan Cornbread Muffins is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Vegan Cornbread Muffins is something that I’ve loved my whole life. They’re fine and they look fantastic.

Spray a muffin tray with non-stick spray. Sift all purpose flour into a mixing bowl and add the yellow cornmeal, light brown sugar, baking powder, baking soda and salt. Add the apple cider vinegar to the soy milk and set aside to curdle. Mix cornmeal, sorghum flour, brown rice flour, baking powder, and salt in a bowl.

To begin with this particular recipe, we have to first prepare a few components. You can have vegan cornbread muffins using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vegan Cornbread Muffins:
  1. Take A
  2. Get 200 ml Corn meal
  3. Make ready 200 ml Whole wheat flour (cake flour)
  4. Prepare 1/4 tsp Salt
  5. Get 2 tsp Baking powder
  6. Get B
  7. Get 200 ml Soy milk
  8. Get 50 ml Vegetable oil
  9. Take 3 tbsp Molasses syrup (light)

Vegan Cornbread Muffins to the rescue. Grease six muffin cups or line with paper muffin liners. In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt.

Steps to make Vegan Cornbread Muffins:
  1. Preheat the oven to 180°C. Line a muffin tray with muffin cups.
  2. Add the A ingredients to bowl and mix together with a whisk.
  3. Add the B ingredients to a separate bowl and combine them with a whisk as well.
  4. Pour the contents of the bowl from Step 3 into the bowl from Step 2 and lightly mix together with a spatula.
  5. Pour the batter into some muffin cups that have been greased with a little oil and bake in the oven for 20 minutes. If you are using a pound cake tin then please bake for 30-35 minutes.
  6. I recommend either eating these hot out of the oven or re-heating them in a microwave. Try serving them with butter and syrup or jam.
  7. In total these muffins should contain 1558 kcal and 2.7 g sodium.
  8. Ready to serve and ENJOY!

In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. This vegan cornbread muffin recipe uses equal parts flour and yellow cornmeal. It makes for the perfect texture and corn taste.

So that is going to wrap this up with this exceptional food vegan cornbread muffins recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!