Jalapeño Corn Muffins

Recipe Ingredients

2 tablespoons	30ml	Water
2 teaspoons	10ml	Ener-G Egg Replacer
1 cup	237ml	Soy milk
		= (rice milk or other non-dairy milk)
1/4 cup	59ml	Safflower oil
1 cup	62g / 2.2oz	Unbleached flour
1 cup	62g / 2.2oz	Cornmeal
3 tablespoons	45ml	Unbleached cane sugar
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Cayenne pepper
2		Jalapeño peppers - seeded, diced

Recipe Instructions

Lightly oil (or spray with a light mist of oil) a muffin pan and set aside.

In a small bowl, whisk together the water and egg replacer for 1 minute or until very frothy. Add the soy milk and oil, whisk well to combine, and set aside.

In a large bowl, place the flour, cornmeal, baking powder, salt, and cayenne pepper, and stir well to combine. Add the wet ingredients to the dry ingredients and stir just enough to mix. Add the jalapeños and lightly fold them into the batter.

Fill the prepared muffin cups 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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