Jalapeno Corn Muffins

 
2 T. water
2 t. Ener-G Egg Replacer
1 cup soy milk, rice milk, or other non-dairy milk of choice
1/4 cup safflower oil
1 cup unbleached flour
1 cup cornmeal
3 T. unbleached cane sugar
1 T. baking powder
1/2 t. salt
1/8 t. cayenne pepper
2 jalapeno peppers, destemmed, deseeded, and diced
 

Lightly oil (or spray with a light mist of oil) a muffin pan and set aside. In a small bowl, whisk together the water and egg replacer for 1 minute or until very frothy. Add the soy milk and oil, whisk well to combine, and set aside. In a large bowl, place the flour, cornmeal, baking powder, salt, and cayenne pepper, and stir well to combine. Add the wet ingredients to the dry ingredients and stir just enough to mix. Add the jalapenos and lightly fold them into the batter. Fill the prepared muffin cups 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