Vegan Corn Muffins So Tasty

Wednesday, October 23, 2019

Vegan Corn Muffins

"A small, rapid batch of cakes this is the right length for a pair. Crisp out of doors, moist interior with a mild texture."

Ingredients :

1 half teaspoons egg replacer (dry)
2 tablespoons water
1 cup yellow cornmeal
half of cup all-cause flour
2 teaspoons baking powder
2 tablespoons white sugar
2 tablespoons vegetable oil
1 cup water
1/2 teaspoon salt

Instructions :

Prep : 5M	Cook : 6M	Ready in : 20M

Preheat oven to 450 levels F (230 tiers C). Grease six muffin cups or line with paper muffin liners.
In a small bowl, beat together egg replacer and water. In a separate bowl, integrate cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until easy. Spoon batter into prepared muffin tins, filling each about halfway.
Bake in pre-heated oven for 10 to fifteen mins, until a toothpick inserted into the center of a muffin comes out clean.

Notes :

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