Vegan Corn Muffins Food

VEGAN CORN MUFFINS

Vegan Corn Muffins image

A small, fast batch of muffins that's the perfect size for a couple. Crisp outside, moist inside with a light texture.

Provided by ASTROPHE

Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ teaspoons egg replacer (dry)
2 tablespoons water
1 cup yellow cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
2 tablespoons white sugar
2 tablespoons vegetable oil
1 cup water
½ teaspoon salt

Steps:

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, filling each about halfway.
Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 31.3 g, Fat 5.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 317.7 mg, Sugar 4.6 g

VEGAN CORNBREAD MUFFINS

Vegan Cornbread Muffins image

Yummy and easy vegan cornbread muffin recipe.

Provided by Christa Miller

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup cornmeal
½ cup sorghum flour
½ cup brown rice flour
1 tablespoon baking powder
¼ teaspoon sea salt
1 cup unsweetened plain soy milk
¼ cup unsweetened applesauce
¼ cup pure maple syrup

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
Mix cornmeal, sorghum flour, brown rice flour, baking powder, and salt in a bowl.
Mix soy milk, applesauce, and maple syrup in another bowl. Add to dry ingredients and stir until combined. Pour into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 228.3 calories, Carbohydrate 48.5 g, Fat 1.5 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 340.8 mg, Sugar 10.9 g

VEGAN CORN MUFFINS

Vegan Corn Muffins image

Make and share this Vegan Corn Muffins recipe from Food.com.

Provided by VegSocialWorker

Categories Quick Breads

Time 35m

Yield 6 small muffins, 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 lb regular reduced-fat firm tofu (firm) or 1/2 cup lite silken firm tofu, patted dry and crumbled
1/4 cup pure maple syrup
1/4 cup water
1 tablespoon canola oil
1/2 cup whole wheat pastry flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Steps:

Preheat oven to 350 degrees F.
Prepare muffin tins by either spraying with non-stick spray or using cupcake liners.
Place tofu, maple syrup, water and oil in a blender and process until smooth. Set aside.
Place the remaining ingredients in a medium mixing bowl, and stir together until well combined.
Pour the blended wet mixture into the dry ingredients and mix just until the dry ingredients are moist. The batter will be stiff.
Immediately spoon the batter into the prepared muffin tins and bake for 20 to 25 minutes.
Gently loosen the muffins and turn over onto a drying rack or other place to cool. Cover muffins with a clean tea towel and let them rest for 5 minutes. This will keep them from developing a hard crust.
Enjoy!

Nutrition Facts : Calories 253.5, Fat 5.8, SaturatedFat 0.5, Sodium 535.5, Carbohydrate 48.5, Fiber 3.9, Sugar 16.2, Protein 4.4

MOIST VEGAN CORNBREAD

Moist Vegan Cornbread image

I don't like dry cornbread. This vegan version is tasty, and moist. It does not last long, however, so you do need to eat it within 2 days.

Provided by PdxBarb

Categories Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2/3 cup maple syrup
1/3 cup canola oil
1 cup plain soymilk
1 cup whole wheat flour
1 cup fine cornmeal
1 tablespoon baking powder
1 teaspoon kosher salt

Steps:

Heat oven to 350 degrees.
Stir first three ingredients together.
In another bowl whisk together the flour, cornmeal, baking powder and salt. Regular salt will work as well.
Mix wet and dry ingredients together and pour into a greased 9x9 square pan. Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.

Nutrition Facts : Calories 272, Fat 10.5, SaturatedFat 0.9, Sodium 378.4, Carbohydrate 42.5, Fiber 2.9, Sugar 17.2, Protein 4.2

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