Food recipes
Vegan Corn Muffins
Vegan Corn Muffins Ingredients: egg substitute, powder water, bottled, generic cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium...
Vegan Corn Muffins
Ingredients:
egg substitute, powder
water, bottled, generic
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
salt, table
Directions:
Preheat oven to 450 degrees F (230 degrees 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, combine cornmeal, flour, baking powder, sugar and salt.
Add egg mixture, oil and water; stir until smooth.
Spoon batter into prepared muffin tins using approximately 1/2 cup for each muffin.
Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Ingredients:
egg substitute, powder
water, bottled, generic
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
salt, table
Directions:
Preheat oven to 450 degrees F (230 degrees 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, combine cornmeal, flour, baking powder, sugar and salt.
Add egg mixture, oil and water; stir until smooth.
Spoon batter into prepared muffin tins using approximately 1/2 cup for each muffin.
Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.