Vegan Agave Cornbread Muffins Food
VEGAN AGAVE CORNBREAD MUFFINS
This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup. It got votes as being better than traditional cornbread muffins by my anti-vegan roommates! They can also be made macrobiotic if you substitute the agave with maple syrup.
Provided by smiithh
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
- Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
- Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 31 g, Fat 5.4 g, Fiber 2.8 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 310.2 mg, Sugar 13.1 g
AGAVE CORNBREAD
Make and share this Agave Cornbread recipe from Food.com.
Provided by linzi_porteous
Categories Breads
Time 1h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the dry ingredients.
- Stir in the almond milk and egg replacer or applesauce.
- Add oil.
- Add the additional tablespoons of almond milk if needed. Batter should be like a thick cornbread type batter.
- Oil a loaf pan and pour into pan.
- Bake at 350 for 50 to 60 minutes or until a knife comes clean.
Nutrition Facts : Calories 48.2, Fat 4.6, SaturatedFat 0.7, Sodium 509.9, Carbohydrate 2.1, Fiber 0.1
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