"A small, fast batch of muffins that's the perfect size for a couple. Crisp outside, moist inside with a light texture." — ASTROPHE
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1 1/2 teaspoons
egg replacer (dry)
An easy basic recipe. It turned out really nice--light and moist. This would probably also be good with green chilis stirred in. A warning about the printer ready recipe, it converted 1 1/2 teaspoons of egg replacer into 1 1/2 cups!!! Be sure to look at the original recipe for proper proportions.
These were very tough, dry, and tasteless. I DID use applesauce instead of oil, though, so gave it two stars instead of one.
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.
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!
I'd made vegan chili for a potluck and decided to make cornbread to go with it. I doubled this recipe, added corn, diced red bell pepper, and jalepenos, then cooked it in a 10X13 pan. It turned out WONDERFULLY. There was one piece left at the end of the potluck and a friend took it home with a bowlful of chili for her dinner that night!
These are the best corn muffins ever! I love the crisp tops. After a long baking streak, I ran out of all-purpose flour, so I used whole wheat instead. I didn't have any powdered eggs either, so I just used a regular egg. I like my corn bread on the sweet side, so I might add another tablespoon of sugar next time. I will definitely be making these often! Yum!
I really liked these! Not too sweet, but that works, they go great with a warm pot of soup or breakfast. And they're truly addictive! I had a tin only for baking cupcakes, so it made more, smaller muffins, I suggest filling up empty spaces with water, I'm not sure why, but my mom told me to do that.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Corn Muffins
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 182
** Calories from Fat: 45
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