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Vegan Agave Cornbread Muffins

Reviewed: Sep. 4, 2013
I just made this recipe last night to go with my vegan black bean chili. It was delicious! My husband said that it was the best cornbread he has ever had. I did not have soy milk, so I substituted it with almond milk. Worked great as well. Instead of pastry flour I used equal parts of stone-ground whole wheat and unbleached cake flour. Worked marvelously! I had to increase my baking time to 20 minutes as well. Overall, easy and delicious!
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