Recipe: Vegan Cornbread Muffins

This article/recipe was a big hit on a previous, now defunct blog.  I'm sharing it again here for those that may be looking for it....

I have many interests, or in some cases mild obsessions, that I plan to share.  The one I am sharing today falls under one of my favorite topics - FOOD!  More specifically, cornbread.  I looove cornbread.  In my opinion, it is an anytime food.  You can eat it as a side to any meal, or alone as a snack.  You can add a condiment, like butter, jelly, cream cheese, etc. or just enjoy it as is.  They are great warm from the oven or once cooled to room temperature.  I can go on and on…. 

Because I love to eat it, I don’t want to waste any time slicing it.  So, I have come to bake them as muffins instead.  My recipe is the same, but the baking time is shorter.  Again, the faster they can get in my belly, the better!  Muffins are also easier for my kids to hold and eat.

My recipe is for vegan cornbread muffins.  I am not vegan, or even vegetarian (though I have been in the past), but I have learned a lot from my Mom who is vegan.  I know the health benefits associated, so I like to exclude animal products from my diet at times, without giving them up completely.  These muffins are so yummy that you won’t miss the animal products, and you definitely won’t miss the extra cholesterol and calories.*

Here’s my recipe for vegan cornbread muffins.  Alternatives/substitutions are in parentheses.
Ingredients:

• 2 tablespoons of golden fine milled flaxseed, mixed with 6 tablespoons of water (egg substitute of choice, equal to 2 eggs.  Or 2 eggs, beaten)
• 1 cup stone ground yellow corn meal
• 1 cup all-purpose flour
• ¼ cup unrefined sugar (If you prefer them sweeter, use ½ a cup.  I prefer less, but both are yummy!)
• 3 teaspoons baking powder
• ½ cup canola oil
• 2/3 cup almond milk (coconut or soy milk if you want it vegan, or cow’s milk if not)

Instructions:
Mix flaxseed meal and water in a bowl and set aside to thicken a few minutes, to egg white consistency (it should look like this).  Combine corn meal, flour, sugar, and baking powder in a mixing bowl.  Add oil and milk to the bowl with your egg substitute, and then add the combination to your mixing bowl of dry ingredients.  Mix just enough to ensure batter is uniform.

Spoon cornbread batter into greased or lined muffin/cupcake tins, until each is about 2/3 full.

Bake at 400 degrees for 15-20 minutes. Recipe makes 12 muffins or 24 mini muffins.  For mini muffins, bake for 10-15 minutes.  They are done when a toothpick inserted in the center comes out clean, or when they are a light golden brown.  Enjoy!

*I am not a chef or dietician.  These are my opinions based on my experience, understanding, and taste buds!  Results may vary.