Reviewed: Sep. 2, 2009

I followed this recipe exactly and these were very bland with a rubbery texture. Sorry.

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Reviewed: Aug. 30, 2009

I made a double batch and added about a cup of fresh blueberries. I made a couple of changes doubled the sugar (it's true some white sugar is not vegan) and used milled flax like another reviewer. I think if you use flax it's best to mix the flax and water and let it sit while your mixing the other ingredients and add it last. With these changes it made 21 regular sized muffins. I will be serving these with breakfast in the morning thanks for the recipe! So yum!

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McHannah

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Mar. 9, 2009

So lovely and light mmmmmmmm I used 1tbl spoon of milled flax to 3 tbl spoon water as egg replacer equivalent to one egg. Almond milk instead of water and all organic ingredients made these perfect.

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Andy

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Reviewed: Feb. 25, 2009

Great recipe, it turned out very moist. Since it is just my husband and I, most muffin recipes make far too much. This was the perfect size and made 8 small muffins. Instead of water, I used soy milk with a bit of lemon juice as suggested by another poster.

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rccourtney

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2008

Excellant! I made these in a 9x9 dish and added them to our chili at a community festival at our church booth where we sold vegetarian foods. Great!!

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MUMLUVS2COOK

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Walnutport, Pennsylvania, USA

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Reviewed: Sep. 25, 2008

Just okay. I'm still on a search for better corn muffins. Be aware that the batter is very runny, but it cooks just fine. Probably won't make these muffins again.

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KIM

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Reviewed: Mar. 23, 2008

Thank you! I used the recipe but substituted the one cup of water for the 7/8 of soy milk and 1/8 of lemon juice. Please, have chili with the corn bread, it is a very good and healthy pairing.

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ZakLovesJesusChrist

Home Town: Bristol, Tennessee, USA

Living In: Pembroke Pines, Florida, USA

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Reviewed: Mar. 11, 2008

These turned out great. My first attempt at Vegan bread.

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Kaskata

Cooking Level: Intermediate

Home Town: Brighton, Michigan, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Feb. 18, 2008

I didn't have any egg replacement and just added a small can of cream of corn. it came out very moist, but still missing something. perhaps a little more salt next time. overall not bad for vegan.

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ROQCLIMB

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Reviewed: Jan. 26, 2008

I made these exactly according to the recipe as a test. I did not care for this. Reading the reviews, most people who liked them added/changed things. The recipe as it is is bitter with too much baking powder, and i didn't like the texture or appearance. i'll go back to my whole wheat honey corn muffins and try using egg replacer and soy milk in that recipe to make them vegan.

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earthtoots

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Reviewed: Dec. 25, 2007

This was a wonderful recipe. Usually I change every recipe I make, but this one I did not and it was the best vegan cornbread we have had, ever! It is definitely a keeper. Thanks!

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humburger

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2007

WOW!!! These are delicious!!!! My son has dairy and egg allergies and I couldn't believe how good these were! Perfect! I will definitely be adding this to the list of foods he can eat. I couldn't tell a difference between these and cornbread with egg and dairy. Thanks for such a great recipe!

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Jenna D.

Cooking Level: Intermediate

Home Town: Lawton, Oklahoma, USA

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Reviewed: Nov. 14, 2007

Very good. I was looking for a dairy free recipe and so I just used 1 real egg instead of the egg replacer. It's not very sweet and makes a pretty crumbly bread. I sprayed a 8"x8" baking dish with non-stick spray and just baked the batter in there for 15 minutes. Came out perfect. Tastes great with soy margerine!

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yippee5

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Reviewed: Oct. 9, 2007

Very moist and light. Rose well. I used the buttermilk suggestion with soy milk and lemon juice. I converted the recipe to make 9 muffins and it was more than enough for 12. We are not vegans so I made them for my son's school lunches and added 1/2 cup of ham and 1/2 cup cheese diced.

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Groovy Canuck

Cooking Level: Expert

Home Town: Elora, Ontario, Canada

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Reviewed: Aug. 28, 2007

A little bland, but OK.

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ASTRIDA77

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Reviewed: Feb. 7, 2007

We are vegans solely for health reasons so we used an egg white. We added about 3/4 cup frozen corn. Easy, quick, and YUMMY!!!! Excellent with vegan chili!

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Jules

Cooking Level: Intermediate

Living In: Cody, Wyoming, USA

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Reviewed: Oct. 25, 2006

These were insanely easy to make and much more flaverful than I expected. They were so popular I had to whip up another double batch during my last dinner party. I couldn't find dry egg replacer at the grocery store, so I left it out. These still turned out much better than I expected. They were gobbled up by both my vegan and non-vegan friends. I think next time I'll add some filler like peppers, jalapeno, or dill.

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KUNGFUMUNKI

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Sep. 29, 2006

These were very tough, dry, and tasteless. I DID use applesauce instead of oil, though, so gave it two stars instead of one.

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Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Jun. 16, 2006

These were good. The only change I made was the addition of a little vanilla extract. On a sidenote however, these muffins are not technically 100% vegan since they use white sugar.

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aspiringchef7

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2006

mm mm, sooo good. my whole family loved it. my only changes were to use 7/8 c soymilk mixed with 1/8 c lemon juice in place of the water (a buttermilk-like solution), and also i baked it in an 8 inch round pan at 350 for 20-ish minutes. i'll be making this again!

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