Food recipes
Vegan Corn Muffins
Vegan Corn Muffins Ingredients: tofu, raw, regular, prepared with calcium sulfate syrup, maple, canadian water, bottled, generic oil, canola wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched,...
Vegan Corn Muffins
Ingredients:
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
water, bottled, generic
oil, canola
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
Directions:
Preheat oven to 350 degrees F.
Prepare muffin tins by either spraying with non-stick spray or using cupcake liners.
Place tofu, maple syrup, water and oil in a blender and process until smooth.
Set aside.
Place the remaining ingredients in a medium mixing bowl, and stir together until well combined.
Pour the blended wet mixture into the dry ingredients and mix just until the dry ingredients are moist.
The batter will be stiff.
Immediately spoon the batter into the prepared muffin tins and bake for 20 to 25 minutes.
Gently loosen the muffins and turn over onto a drying rack or other place to cool.
Cover muffins with a clean tea towel and let them rest for 5 minutes.
This will keep them from developing a hard crust.
Enjoy!
Ingredients:
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
water, bottled, generic
oil, canola
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
Directions:
Preheat oven to 350 degrees F.
Prepare muffin tins by either spraying with non-stick spray or using cupcake liners.
Place tofu, maple syrup, water and oil in a blender and process until smooth.
Set aside.
Place the remaining ingredients in a medium mixing bowl, and stir together until well combined.
Pour the blended wet mixture into the dry ingredients and mix just until the dry ingredients are moist.
The batter will be stiff.
Immediately spoon the batter into the prepared muffin tins and bake for 20 to 25 minutes.
Gently loosen the muffins and turn over onto a drying rack or other place to cool.
Cover muffins with a clean tea towel and let them rest for 5 minutes.
This will keep them from developing a hard crust.
Enjoy!