Food recipes
Maple Cornbread Muffins
Maple Cornbread Muffins Ingredients: soymilk, original and vanilla, unfortified margarine, regular, 80% fat, composite, stick, without salt syrup, maple, canadian vinegar, cider cornmeal, degermed, unenriched, yellow...
Maple Cornbread Muffins
Ingredients:
soymilk, original and vanilla, unfortified
margarine, regular, 80% fat, composite, stick, without salt
syrup, maple, canadian
vinegar, cider
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
corn, sweet, white, raw
Directions:
Preheat oven to 375 degrees.
Line or grease a 12 cup muffin tin.
Whisk together soymilk, margarine, maple syrup, and vinegar.
Whisk together cornmeal, flour, sugar, baking pwder, and salt in a separate bowl.
Stir the wet mixture into the dry mixture and fold in the corn kernels.
Divide the batter among the muffin cups and bake for 20 minutes.
Cool for 10 minutes in the pan.
Ingredients:
soymilk, original and vanilla, unfortified
margarine, regular, 80% fat, composite, stick, without salt
syrup, maple, canadian
vinegar, cider
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
corn, sweet, white, raw
Directions:
Preheat oven to 375 degrees.
Line or grease a 12 cup muffin tin.
Whisk together soymilk, margarine, maple syrup, and vinegar.
Whisk together cornmeal, flour, sugar, baking pwder, and salt in a separate bowl.
Stir the wet mixture into the dry mixture and fold in the corn kernels.
Divide the batter among the muffin cups and bake for 20 minutes.
Cool for 10 minutes in the pan.