Corn Muffins

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Ener-G Egg Replacer
2 tablespoons	30ml	Water
1 cup	62g / 2.2oz	Corn meal
1 cup	62g / 2.2oz	Unbleached flour
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt
4 tablespoons	60ml	Unbleached cane sugar
1 cup	237ml	Soy milk
1/4 cup	59ml	Corn oil

Recipe Instructions

In a small bowl, whisk egg replacer and water together until frothy, and set aside.

In a large bowl, combine corn meal, flour, baking powder, salt, and sugar. Add soy milk and corn oil to the egg replacer mixture and whisk well. Add wet ingredients to the dry ingredients, stirring just enough to mix.

Fill greased muffin pans 1/2 to 2/3 full. Bake at 425 degrees for 15 to 20 minutes or until lightly browned.

This recipe yields 12 muffins.

Source:
The Vegan Chef at http://www.veganchef.com

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