A savory treat made with simple, plant-based ingredients. The result is a moist, fluffy, and slightly sweet corn muffin that pairs perfectly with chili or soup.
Course Side Dish
Cuisine Dairy-Free, Egg Free, Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 9servings
Calories 270kcal
Author Ginny McMeans
Ingredients
2tablespoonsflaxseed meal - mixed with 6 tablespoons water
1cupCornmeal
1cupAll-purpose flour
⅔cupOrganic granulated sugar
1tablespoonBaking powder
½teaspoonSalt
1cupDairy-free milk
½cupDairy-free butter - softened
Instructions
Mix the flaxseed meal and water together and set aside.
Spray a square 8x8 baking pan with cooking spray or lightly grease it with butter.
Turn the oven on to 400° F.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
Add the dairy-free milk, prepared flaxseed meal, and dairy-free butter. Beat until smooth.
Pour into the prepared pan.
Bake for 20-30 or until a toothpick inserted in the center comes out clean