These Easy Vegan Cornbread Muffins are the perfect savory side dish with Mexican, Irish & Regional Southern meals. Also great at breakfast or brunch.
Course Bread, Side Dish
Cuisine Cornbread
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 12Muffins
Calories 139kcal
Author Ginny McMeans
Ingredients
Oil for lightly oiling tin/tins for 12 muffin cups
1cupall purpose unbleached flour
1cupwhole wheat pastry flour
½cupcanned cornrinsed
½cupcornmeal
2Tablespoonssugar
1Tablespoonbaking powder
1-¼teaspoonsalt
¼cupvegan buttersuch as Earth Balance, melted
1cupvanilla almond milk
2egg replacersfollow directions on the package for the kind that you have
Instructions
Combine flours, cornmeal, sugar, baking powder, and salt.
Mix the 2 egg replacers with it's water and set aside.
To the flour - add the milk, vegan butter and mixed egg replacer.
Mix until just blended.
Add the corn and mix lightly until just blended.
Divide among the 12 muffin tins.
Bake at 425 • for 25 to 30 minutes.
Notes
TO FREEZE:After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the FreezerThey defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.