Corn Muffins

 
1 1/2 t. Ener-G Egg Replacer
2 T. water
1 cup corn meal
1 cup unbleached flour
1 T. baking powder
1/2 t. salt
4 T. unbleached cane sugar
1 cup soy milk
1/4 cup corn oil
 

In a small bowl, whisk egg replacer and water together until frothy, and set aside. In a large bowl, combine corn meal, flour, baking powder, salt, and sugar. Add soy milk and corn oil to the egg replacer mixture and whisk well. Add wet ingredients to the dry ingredients, stirring just enough to mix. Fill greased muffin pans 1/2 to 2/3 full. Bake at 425 degrees for 15 20 minutes or until lightly browned.

Yield: 12 muffins.

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett